Cured an smoked a couple goose breast.

Had a few early season geese turned them into some Willys snack sticks.

6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.

I use Willies as my go to. I would describe it as a classic meat stick with a little heat that come in the end. Not real spicy but just enough. I’ve used it with venison, goose, pork and beef all have been good and enjoyed be everyone that has tried them

Euro mounts are a great. I only have so much wall space for full shoulder mounts.

I worked in a small shop just during deer season and we would start the day but rinsing all of our equipment with cold water and then several more times in the day another rinse. At the end of the day we rinsed everything down with cold water and then washed with hot. If you tried to rinse with hot water it would melt the fat and make everything greasy.

Chef I used dry rub bacon cure then I gave it a coat with some brown sugar and black pepper.

I think there is a broad range of mashed potatoes. Some are better than others maybe you haven’t had any of the better ones.