Yes, they are very acidic and even just picking them...they will burn your hands if you crush very many of them. Oddly, the place I get mine is actually on a fence-line in town between two buildings. The vine has been there many years and is probably a good 80 feet long.

Loved Mustang grape jelly. When I was a kid we used to pick the grapes, render them down and freeze the juice. Mom made the best jelly out of them. Wow I miss those days!

My favorite vine was growing up in a tree. I cut some limbs and moved the vine to the fence. Now I can pick them without a ladder. The vine has grown nicely.
Crazy thing is only a few of them actually make grapes. I swear I found a hundred vines before I found one with grapes.
We make a few batches of mustang jelly each year.

Made wine and jelly as a kid....wife made a boatload of peach jelly a couple years ago..we still have several jars

My grandma made a lot pf preserves too. My favorite were her fig preserves. I bet you never saw fig trees like hers. They are actual trees, not bushes.

We had mustang grapes and mulberry trees too. In some places the grapes were growing in the mulberry trees. None of these found their way into grandma's preserves though.

Used to get into so much trouble for mulberry stained clothes. You could not keep us out of those trees.

You must have gotten worms

my parents had fig trees, not bushes, the ground cluster was about 12 feet by 18 feet with the tops reaching to around 12-14 feet tall on the main one, the other one was about 10-12 feet in diameter by 10-12 feet tall. Dad pruned them back each year but they quickly sprung back. My parents used to use strawberry jello when making fig preserves and most people thought it was strawberry preserves but if you examined closely, the seeds were much larger on the figs. I made a lot of money (for a kid) shooting birds out of those trees with a BB and later a pellet gun when the fruit was starting to ripen.

some good stories folks.

We are located in Fredericksburg and have processed our own deer ever year for a long as I can remember. Ever since the hand crank cast iron sausage stuffers. We have tried many different recipes and ways but it's hard to beat the dry sausage. We recently built a new smoke house that is very well insulated and climate controlled. Makes all the difference in the dry sausage.

Man crush on that smoke house

wow - that's a serious smokehouse. Very cool

A whole lot of awesomeness right there. rather impressive.

Nice set up.

No doubt.

I wanted to build a little smoke house at my place but considering the county would get me on taxes I've started looking for a smaller design. Note my smoke house would not have been that big.

Behind the door is also a small walk in cooler.

Brady has pretty much out Whataburgered everyone.

Find myself envious here.

ditto

Understatement of the year!!!

Very well thought out, but would expect any thing less from that part of the country. Well done Brady

I have a 1/4 ply wood box and 2x2’s. But I just came up with a idea for a 20’ container

WOW, that is one awesome set up!!

Brady, what's your smoke source in that smokehouse?

A fire