Printable View
I made a 48" pony bow once pulling 45 at 26 inches. Backed it with about 5 layers of sinew, that's why I could pull it back 26 inches, and then I encased the bow in a pig intestine.
Plains Indians would do this then wipe the outside of the bow down with bear grease.
I did it, did not like it, scraped it off.
FVR, that had to feel kind of strange. :eek:
gourdhead - Perhaps it didn't go rancid in the freezer. It might have already been bad. I don't know how anything could go bad at freezing temps. How did you prepare the fat before using it in the meat? And...how did you determine it was the fat and not the meat that was bad?