Jonathon sunflower oil is my go to, peanut oil is second.

First apple juice spritz at 125*, pulled pork sandwiches for yearly family gathering for the 4th and to watch fireworks from moms house. Unfortunately it looks like we are gonna get dumped on with rain and I gotta be up at 4am to work tomorrow so won’t stick around for the show. It would be nice if the fireworks were postponed til a Saturday.

PapaSop unfortunately, some call it particular, some call it attention to detail, I call it a n a l and a perfectionist. Some times a good trait sometimes very bad….lol

Very happy with the skull so I am considering it complete. Upper nose bone at this point is closed up nicely and holding. Now to get started on the back drop to set it all off and make a complete piece of art……stay tuned

The two lower nose bones went back on nicely. Now taped the upper nose bones that split and super gluing inside to see if they will stay closed, if not that is ok as they did not split as wide as others I have seen, they did come back together a bit from the last photo I posted. The whitening is pretty decent, it’s not a super bright white that you would have with a soak bleaching and has some darker spots on it. I’m kinda digging it as it makes it look realistic in my opinion, I also left the teeth alone and did not bleach them a second time like the skull to remain it’s life like tarter line.

ND Mike I agree, however I can’t seem to get a nice char flavor anymore on my big kettle Weber grill. Don’t know what changed

Jonathon I’m gonna add that right after smoker needs a ice cold ice bath. Then sit in open air at room temp for Atleast an hour, and hopefully it’s not 100* like it has been lately. I’m over the heat already

cdavis ya I just seen that on another video I watched after I bought the cream….ugh

Wife is looking to purchase a Blackstone, thoughts on any other equipment that may be better or more universal or is this the cats meow?

The inevitable happened, the main upper snout bones separated, don’t be alarmed I took off the lower snout bones. Glad I did, there was a lot of cartilage and meat between where they sit. It’s just a simple super glue to reinstall. I will also try to super glue where the upper snout separated to get them back together. Out sun drying right now and hopefully will get the peroxide applied before bedtime.

Jonathon well……couldn’t hurt nothing…lol

Jonathon I’m not much into jalapeño or hot stuff in general but they both sound delicious. Can’t wait to try them

Austin awesome, thank you much appreciated

After having to work a couple Saturdays in a row I am back to the skull today. Today is just merely a heated soak in a degreasing detergent. I am using an absolute clear Palmolive dishwashing detergent. I am gonna stay around 160* to not heat it back up too bad. Maybe keep it in for two hours. I watched videos on where they say they put the degreasing in at time of boiling to get flesh off and others say to soak it for three weeks in the detergent after the boiling and meat removal. The end results I seen from the videos gets it to the same point. The one video I am following mostly is using a 40% by volume cream peroxide developer by lightly brushing the peroxide on to whiten. Others are using regular peroxide and putting it in the original boiling water then soaking skull for 10-15 minutes. Not sure which is better, one step that is added by doing that method is it will bleach some of the antler so you need to stain it to match the antler color, maybe I will try the second skull the other way. I’m happy with results this far in the process.

Austin I just put in an order too, I doubt I’m smart enough to figure out how to intercept….lol

So just to add to this, maybe I should have done a photo but didn’t think it was gonna be a big hit, after all it is just a French fry. I just need opinions if people do this if there is a taste of the seasoning Chicken on the Run or if it is just washing off during the deep frying process. I should have done a plain batch to see if there was a difference in taste. I do like how light, airy and crisp they were. Taste was good too, but like I said not sure if I’m getting a good “seasoned” flavor.

lkrfletcher is that private land or public? I want to set up a guided hunt for my son and I. Just don’t know where to go at this point

If anyone would like to try this and let me know what you think.

Take Ore Ida crinkle cut French fries frozen
Put in big bowl
Spray a good amount of duck fat on top
Put on lid and shake to coat the rest of the fries, repeat one more time
Put duck fat coated frozen fries in a seasoning shaker bowl and coat with Ckicken on the Run until completely coated.
Deep fry in sunflower oil until desired crispness.

Let us know your opinion

sawdoff did you add the sure cure(pink salt)?

Deepwoodsbutcher I have two hogs I am purchasing in September. One is going to a processing shop but the other one they don’t have an open slot for. I have only broke down a hog once and can’t remember what I did. So this is gonna be a challenge. More than likely most of it will be going into just trim for my venison sticks, sausage and bologna so skill isn’t really needed. Just curious on what the best fat would be to use for that. Assuming the back fat. Also I’d like to keep the bacons to try curing and smoking them myself like I’ve seen people do on here. I am concerned on the weather, I will be doing this in my shed so a hanging period is more than likely not gonna be able to be done, big issue? Won’t be refrigerated