Gut Bow string

[El Destructo]

   I may be from the north,however I have to agree with the good ol boys from the sount. There just isnt anything better than a big ol plate of grits,greens,black eyed peas and hushpuppies.
Damn my mouth is water so much just thinking about it,I sure hope drool wont hurt the key board too much. gotta go find some grits ot something now.

Does Ya Like Chitlins and Collard Greens with a Smigeon a Bacon Fat....or maybe it's Calf Fires with Biscuits an Gravy

I have lived in Texas for 25 years now....and there still isnt nothing like Home Cooking....but now I have to eat Habernos or Jalapenos with everything!!!!

And Dana...them Methodist Women can sure cook them Pasties....in Ishpeming they used to do Pasties on Wednesday and Spagetti on Fridays....and I would hit Marquette to get me a #16 ... 2 foot long Sub Sandwich from Togo's too....and every year I come Home ...I still do!!!

Dang if I wasnt so Sick right now....I would have to unthaw some Cudighi Meat right now!!!

[sailordad]

oh god yes
almost forgot about those chittlens and collard greens.and yes its gotta have the bacon fat.
you know if it wasnt for my relitives in the south,i never would have known what good eats was

[Marc St Louis]

Oh yea hushpuppies are awesome, I know a southern boy up here and he makes em with a little jalapeno mmmm
Maybe Marc thinks their shoes

Shoes is the only hushpuppy I know of

[mullet]

  Dang Dana, Your church ladies are different than ours. I don't think you could get them to make Pasty's, or sell them. Do they model them also?

[jamie]

you beat me to that one ed

[mullet]

  Sailordad, It won't be long. The turnip greens and collards are a week out from the first meal.

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[sailordad]

ohhh,those look tasty,now i'm salivating again 

[Hillbilly]

Eddie, quit wasting all that time fooling around with them old nasty collard weeds and get back to growing me some more pineapples. 

[Sidewinder]

Speaking of gut strings, does anyone know how you are handle them once you've got them in the raw. Suggestions needed. I'm talking Buffalo.    Danny

[michbowguy]

you just cut off workable section about 6 feet,all about the same size diam. wise and rinse them out good with hose.
them ya take a long thin limber stick and poke a tiny hole by the opening of the gut and push the whole thing inside out and wash again.
when you get most of the junk off and lightly scrape any fatty residue/ meat away, you soak it in a salt brine.
this kills alot of the bad stuff, and helps it cure.

then after a day or two in brine rinse again and slice the gut into 3/8 inch or so strips. ya should just fold it in half split it , and then fold that half and split it. this will yield 2 ,2 ply strings.

then i would hand a weight from a nail in rafter in a dry place with air flow to stretch and dry...DO NOT TWIST.
AT THIS POINT YOU ARE JUST DRYING IT TO STORE!

then i just throw it in a piece of pvc so critters dont get at it and it stays dry, till you want to rehydrate and make string/cordage.

then make your string.
mbg

[Sidewinder]

Thanks for the info Jamie. Danny