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MaxVac Pro Chamber Vacuum Sealer

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(Photo of me, the MaxVac Pro Chamber Sealer and the finished product.) Processing your own game meat is rewarding, and nothing feels better than watching it go from field to table. Now that we have our own setup at home we process meat ourselves. Although it can be a lot of work, my husband Ben and I enjoy the process from start to finish.  Bagging and sealing the meat however has always been stressful. We had a few different style vacuum sealers, but most left air pockets in the bag that would increase the chance of freezer burn after a few days. It was also impossible to vacuum seal anything that was liquid based. Our last vacuum sealer needed at least 3 solid seals before it would package our products. After sealing it would fill back up with air in the freezer. It was a never ending battle, and sometimes food ended up going to waste.   I heard about the LEM MaxVac chamber sealer from a few different people. They mentioned that it is different than a traditional vacuum sealer. Chamb
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RIACT Like Never Before

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Since my early competitive trap shooting days I shot with regular sunglasses. I put money into my gun and other equipment but didn't think I needed to do anything special for my eyes. I was wrong, and through word of mouth and reviews online I discovered RE Ranger.  My first order was for 6 separate lenses and the Falcon Pro frames. I ended up with the size small since I have a small framed face. My first round of trap was a 23. I liked the way the frames felt, and how I could change out the lenses easily.  This year RE Ranger developed a new series of lenses after years of testing and expertise. The RIACT A.I. uses the latest technology to give the shooter an experience unlike any other. Some of the new features include: 1. Trudepth-Enhanced depth perception separates the target from the background.  2. Color Boost-Precious metals boost target colors to enhance focus in shooter's field of view.  3. In Balance- A more balanced and natural field of vision from less color saturat
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Taking a Big Bite out of Venison Jerky

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Last year we had the privilege of putting 6 deer in the freezer. People often ask us if we consume all the meat each year to which our response is, "of course!" Our favorite way to prepare venison is making it into jerky on our Green Mountain Grill smoker. One thing about jerky is that it seems like you start with a pound of meat and end up with what seems is a bookmark... For the past several years processing meat took a lot of time. We used to cut meat by hand, and it would take several evenings to cut into the correct thickness. Last year we bought a cheap meat slicer from a local big box store, and sure enough by the end of the season we burned through the device. We both agreed that we needed a serious upgrade if we wanted to process this amount of venison in the future.   I have always been a fan of our LEM processing products. I knew that they had high quality grinders, stuffers and slicers. I did some careful analysis of their slicers to see exactly what would fit our
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How to Magnify your Hunt in 2021

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(Rifle Hunting in 2020) Welcome back! I wanted to squeak one more blog in before the end of this year...and what a year it was. On my final blog for 2020, I will focus on my riflescopes. This may or may not interest you, but I feel it is necessary to help others who send me quite a few DM's regarding optics during hunting season. It also is perfect timing for those thinking about upgrading their equipment in 2021.  First off, there are many different optics out there. I am not going to boast about which brand is better than others and start an argument, I simply want to explain my setup and why I love it. So to begin I have switched all my optics to Bushnell products. Why?  1.  I find that they are making tremendous leaps of improvement with each new launch.  2. Their customer service is excellent.  3. Great value for your dollar. While I take great pride in finding an awesome deal, and I love a company which provides excellent customer service, I wanted to focus on the first bulle
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Everything Venison Chili

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It has been a few weeks since I thought about another blog. I love to do recipes that are easy, efficient and do not take half your afternoon to make. Actually, I made this in about 15 minutes before I went to bed last night.  Everything Venison Chili  Tools: You will need a large crockpot, frying pan, cutting board, knife, and a spatula  Ingredients: 1. 1 pound of venison, thawed 2. 1 Tbsp. of olive oil 3. 1 Tbsp. minced garlic 4. 1 whole onion diced 5. Green/Red sweet peppers and spicy peppers of your choice 6. 2 cans of chili beans 7. 1 can of kidney beans 8. 1 can of corn or whatever other odd ball cans you have that you want to use up   9. 1 Tbsp. of chili powder  Directions: 1. In a frying pan, brown venison burger. Once cooked, place in crock pot on lowest setting.  2. In a frying pan on low, add the olive oil, garlic and onions.  3. Add peppers and cook all ingredients until tender. Place pepper/onion mixture into the crockpot.   4. Add the canned items (do not drain) into the
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Better Comes Standard with the Savage Renegauge Shotgun

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  Shooting the Renegauge on trap night.  I am excited for this blog. So many people use Savage Arms rifles and to talk about their first semiautomatic shotgun with new technology has me stoked. I have been shooting shotguns for the past 9 years. I shot some bad ones, and I mean bad ones. One was so bad I refuse to hunt grouse ever again. It kicked me so hard and left bruises on my shoulder. Other ones canted into my face and left bruises after a night of trap. You could say that I was pretty much over shotguns until I got my Beretta. It at least did not kick me in the face or leave any bruises. I am here today to tell you to forget all your bad experiences with shotguns. The new Savage Renegauge is here, and it comes with a patented Dual Regulating Inline Valve (DRIV). The new DRIV system ensures excess gas vents before it drives the bolt, resulting in less recoil and a quicker cyclic rate. This means less kick and a fast cycle. When I got the gun in June I could not believe how
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Weekend Antelope Roast

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Weekend Antelope Roast I am not going into great detail about what roasts mean to me, how I harvested the meat and gathered the vegetables because, let's face it, get to the recipe already food bloggers. I call it a weekend roast because I usually start it on a Friday night and then we eat it for supper on Saturday.  This roast is from the antelope that I shot on October 3, 2020 in Haakon County, SD. He was shot with my Savage Arms110 Ultralite 6.5 PRC.  Ingredients: Salt and Pepper One 3 to 5 pound antelope roast  1 whole onion, peeled and halved  8 whole carrots, peeled and cubed 5-10 small potatoes cubed 3 cups of beef broth  2 sprigs of fresh rosemary   1. Turn your crockpot to the "low" setting depending on the crockpot. Even our lowest setting makes the broth boiling lava hot... 2. Place the onions, carrots and potatoes into the crockpot. The carrots from the garden are the rainbow variety. In the photo of the finished product you can see how dark the juice is. This
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