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3/6 Infantry
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Discussion Starter · #2 ·
It's a good thing he didn't need a second shot, if you look closely you can see the stovepipe! First time that gun has done that.
 

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aka: SDK1968
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7,741 Posts
awesome picture!

great porker kill!


& at the same time: holy crap! stoved on him & he didnt even notice. he was way excited!


looks like you had some steel case going on there! good thing about 54r............ it only takes 1.
 

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3/6 Infantry
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Discussion Starter · #4 ·
It's the "nickle plated" Silver Bear steel cased 203 gr sp. He shot him in the shoulder area at about 75 yards, and the fully expanded bullet jacket was barely poking out the opposite side, the lead core kept going I guess. Dropped him in his tracks. Kinda worries me about the stovepipe. Never shot that ammo in that gun before.
 

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NoWorkCamp4Me
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5,546 Posts
That will fill the freezer. I passed on those rifles when they were cheap. My loss.
 

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in the blueridge mtns
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8,264 Posts
In 5.56 I haven't had any issues with 62gr Silver Bear. Nice porker and enjoy the barbecue!
 

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aka: SDK1968
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7,741 Posts
It's the "nickle plated" Silver Bear steel cased 203 gr sp. He shot him in the shoulder area at about 75 yards, and the fully expanded bullet jacket was barely poking out the opposite side, the lead core kept going I guess. Dropped him in his tracks. Kinda worries me about the stovepipe. Never shot that ammo in that gun before.
hey you know your not supposed to shoot that in your PSL... right?

unless you specifically tune it for heavy ball ammo.. PSL's are only supposed to shoot 147-148grn stuff.


might have been just too much bolt speed for it to clear with that round.
 

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3/6 Infantry
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Discussion Starter · #8 ·
You are probably right. It's my mosin nagant hunting ammo. I always shoot the light ball in the PSL except for this once. I had them loose in a bag and it was all I had that was sp. I had to look it up to see what the # was.
 

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in the blueridge mtns
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8,264 Posts
You are probably right. It's my mosin nagant hunting ammo. I always shoot the light ball in the PSL except for this once. I had them loose in a bag and it was all I had that was sp. I had to look it up to see what the # was.
He got the hawg. He owes you some ham. Sugar cure(gross), smoked or salt?
Either way making bacon ain't a bad thing;)
 

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3/6 Infantry
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4,766 Posts
Discussion Starter · #10 ·
I like to make "Canadian bacon". We take a pork loin, cut it in two, soak in brining salt bath over night with whatever flavoring I might like thrown in. Smoke with apple wood. So good! I also have used wild plum wood. Too easy!
 

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in the blueridge mtns
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Daggone it dew! Making me want breakfast food at bedtime!;) Sounds good sir:)
Throw the seasons in between and fold it back together?
YOWSA!!
 

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in the blueridge mtns
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8,264 Posts
Sorry.no can see. Again tho,fillet,season inside and fry? Bake or what? I slice,open up,place seasons inside. Cook.
Same thing? Close the sliced parts up and cook.
Flavor leaches through out. Awesomeness:)
 

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aka: SDK1968
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so do you have to let those cure? like a sugar cure? or do you smoke them?
 

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3/6 Infantry
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Discussion Starter · #16 ·
Ya have to brine the pork loin for a coupla days in sodium nitrate, herbs and seasonings, then "dry" it in the fridge uncovered for a day or two. Then smoke for a few hours, I prefer apple wood. Not much work, you just have to be patient! Follow these instructions and it will be awesome. And it keeps in the fridge for weeks. Frozen even longer. http://www.nwedible.com/how-to-make-canadian-bacon-at-home/
 
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