This coming weekend is the opening of the inland
archery season for deer here in California. With that some of
our members will be also traveling out of state for antelope,
deer and elk. I've already seen some success from two of our members
in taking a Dall Sheep and Mountain Goat. This is a tremendous
accomplishment with a bow and something that many of us bowhunter's
But the purpose of this email is to let our members
know that we will be offering a hands on event in making wild
game sausage & salami later on this fall. Tom Burns will be
putting on the class and providing the machines and know how.
If your interested in participating... you will need to provide
your own wild game meat. So if your successful in taking your
antelope, deer, or elk this season; freeze the neck meat, scraps
and shanks so that you can bring them to the class a make your
sausage & salami.
I will be firming up a date later on with Tom
when this will take place at the club and let you all know. Good
luck this season and be safe.