I wanted to trim out the neck, cuffs, and the slash pockets on my Asbell pullover. Was a pretty simple process if a bit time consuming. The leather is from a tanned deer hide.
We had a warm system come through a couple days ago that had some rain in it. Melted most of our snow, now the temps are dropping again. It's unusual to be able to see the ground this time of year up here.
Awfully windy today, didn't figure I'd see any deer but I wanted to get out for a bit anyway. Try out my modified wool shirt, bum about and do some stump shooting to keep by bow-eye sharp so to speak.
Not a lot of scenery pics today, was more focused on shooting stumps and covering a bit of ground. The wind was pretty fierce but I stayed toasty in the shirt.
Stopped for some lunch, hope you enjoy the pics. The video at the end, is guaranteed to spark some hunger!
Where I stopped for lunch, the pines were breaking the wind a bit and there was some good dry fuel about as well.
Getting started on the fire prep. Dug out a bit with a rock, then used some of the other rocks to lay a dry flat and some walls.
Prep laid up with tinder and some Birch bark. The little bottle has some pure pine sap I gathered back in the summer, wanted to see how flammable it was.
When we kill and process a hog I don't have the bacon sliced, instead we have it smoke cured in 2 to 4 pound chunks. I like it this way so I can slice my bacon the way I like it. Mankilla thick if I had to put a name to it. I also like to have it in chunks like this for transport, just wrapped in some butcher's paper and toss it in the possibles bag.
Getting the fire just right before I set the iron pan on.
Laid up in that wool shirt, I like the way it came out. Trimming the cuffs, neck, and pockets with tanned doeskin changed the whole shirt, not just the looks either. The neck line and cuffs are more comfortable.
Waiting on the crispy goodness!
This should get your juices flowing if you're a bacon kind of person.