Hunting, Fishing and Staying Fit

(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

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

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