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      <image:title>Frequently Asked Questions - Orders…</image:title>
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      <image:title>Cooking Techniques - The 44 Magnum Sear - The 7 S’s</image:title>
      <image:caption>Grass-fed meats can be dry and gamey or juicy and succulent. Here are few cooking tricks that make grass-fed meat savory and mouth watering every time.</image:caption>
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      <image:title>Cooking Techniques - 44 Magnum Bone Broth - After 3 days or so, pour broth through a strainer and throw out all the solids.</image:title>
      <image:caption>This is excellent when bottled and processed in a pressure cooker to use later, or cooled and stored in containers in the freezer, to use in soups, roasts, gravies, or to just sip on a cool day. Note: this is made without any salt, which can be added to desired taste. Additional veggies and spices may be added to your liking as well.</image:caption>
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      <image:title>Cooking Techniques - Juicy Bratwurst Cooking Tips - 44 Magnum Bratwurst are delicious, full of juicy flavor, but with far less fat than typical bratwurst.</image:title>
      <image:caption>Since they have less fat, they need to be cooked carefully to retain their savory juiciness. For best results, avoid poking them, or breaking the casing. This will keep the juices inside as they cook (especially the cheese varieties, as you don’t want to lose all that melty goodness).</image:caption>
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