Michael, your thread is a major addition that I'm sure many will enjoy....excellent work on the presentation. Just another example of how mechanical engineers are
are a multi-talented group :-)

Dan

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DOK

you ought to see him with his head, neck and shoulders inside a pig carcass trying to carve out the last tasty morsel. Blood from the waist up. The only way to know who he is, ( he has a pocket protector with all of the engineering paraphenalia in it)

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Throw another log on the fire

Shhhhh.......... you'll give away my secret identity

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MikeG

this makes me hungry for sausage. and hungry to shoot a pig. soon I hope.

good work, followed it from I- to -II. very helpful, Thank you.

What did you stuff the "pig-wellington" with or is that "propriety technology"???



Thanks for posting this "how to" thread. I haven't processed game (except for fish) before because I've thought it was too technical. Your thread de-mistifies the whole process.

My wife made it - no idea, but it sure was good! I'll see if we can come up with a recipe.

Thanks for the kind words.

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MikeG

Episode III now out for review!

Grill-Ology: The mouth-watering sequel to Pig-Ology I and II

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MikeG

What, no photo of the raw product:

Thanks! We needed one of those....

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MikeG

That one needs about a week of corn bread and buttermilk.

I just stumbled on this thread tonight. That was a lot of effort you put into all those posts and pictures. Great work, Mike!

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Stretch ®

"If you are a reloader and you don't know Lee, you don't know Jack" - Floydster

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