And then I take a like settling torch and I just hit the meat just barely if there's a lot of hair on it, just to burn that hair off.

And then I rinse it down with water just to get rid of everything for sure.

Is that good or not?

Hey, I'm KJ.

Dedicated lifelong hunter here.

If you've got an interest in all things hunting, you're in the right spot.

Whether chasing quail across the plains of Oklahoma or in pursuit of elk in the back country of British Columbia, you'll always find me on the hunt.

All right, welcome to all you gun talk hunters.

Today we're talking all meat processing, what to look for, what not to do.

That's probably pretty important.

But this episode is brought to you by Ruger Firearms, Range Ready Studios.

Check them out.

Good training.

All right.

Today we're going to talk with dust and strickland

of strick's meat is it uh i guess it would be strict specialty meats out of hadysburg

mississippi how you doing man yeah good man that's going on not much man i mean right now we're

getting ready to go to shot show it's happening the the. People are probably going to be listening to this. So it's going to be a heavy traffic time for us. But Dustin, give us an idea of Strick's specially meets because I found this years ago, and it was by happenstance, that I just drove up to Haddysburg, Mississippi.

And it's an hour and a half drive from where I'm at, but it's worth it.

So give us an idea of how long you've been in operation and how did you get into it?

Yeah, for sure.

The meat processing facility, we opened up in 2013,

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