Whatever man, heard you the first time. How long have you hunted out there and what experiences do you have to base that statement on? Sounds like you disagree that there is a decline in quality mature buck in the badlands. Enlighten me
Im gonna say it but i dont really want to... Bow hunter pressure and success has something to do with it. In 2014 archers killed 453 mile deer. In 2017 archers killed 1046 mule deer... That, along with more ambitious hunters in general.
The vp112 is a cheaper model but I believe has the same motor and pump as the more expensive model. And it's 40lbs lighter which would be useful for me. I think the ability to seal liquids makes them easier to swallow the price tag. Bags are immensely cheaper then Foodsaver bags.
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Lactic acid starter culture would be what's missing. Since I don't know shit about fermenting I am probably going to try Fermento to get the tang and see how that compares to ECA (encapsulated citric acid). If they are a bust, then I suppose I'll have to look into the real deal of fermenting it...
Well, I called Cloverdale and they will sell seasoning mix for 25lbs meat. However, a guy will still need to get the tangy part figured out on their own. The guy i talked to didn't know (or wouldn't share) any details about that.
I think I actually got some of that North Country in the pantry. He threw some in for free last year when I ordered some other things. Gonna have to try it.