M/l barrel steel is not made for salt to be used in it. Black powder is bad enough w/o adding more corrosives to it.
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Bacon Grease
- Thread starter dcrummett
- Start date
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Makes great fire starter
Render it by boiling it in water. Freeze it to get the grease to the top. Drain the aster by poking a hole in the grease and let the water get to room temp. Do it a couple of times and salt is gone.so use the baxon grease for whatever.
Clean your gun after shooting with soap and water. Check in a day. Clean again as needed.
Clean your gun after shooting with soap and water. Check in a day. Clean again as needed.
Nearly all of our supermarket meats are cured or "cured" with sodium nitrate and table salt (pink curing salt).
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cats/dogs-liver-spinach-brussels sprouts, etc...the Great Divide
Shoot a few young, tender squirrels and fry them in said bacon grease. Make a big batch of German tater salad and call me so I can be there when it's ready. I'll bring the amber liquid.
longcruise
70 Cal.
Yup, butter
I was just reading today that the cholesterol/heart disease connection has never been "connected". Acceptable scientific papers still refer to it as "The lipid ( cholesterol) HYPOTHESIS" (my upper case).
My paternal grand parents for breakfast , drank pots of coffee , ate home raised eggs , and store bought bacon all their lives , and died in their 90's. The chinese covid poison , and preventative shots , are far worse than bacon grease , and a couple eggs.
I would not use bacon grease on my muzzleloaders. The folks who know can debate the types of salts that are in bacon and bacon grease. All I can say is that it tastes salty, and while I have not actually tried it as a gun grease or patch lube, I‘m not willing to take a chance with it, as there are so many other products out there that are known to work well.
I think there was a character in one of William Faulkner’s books or stories who decided to kill a man. He got an old ten-gauge shotgun from somewhere, and the story described how he made a cleaning rod out of cane, cleaned up the gun, and greased it with bacon grease. The next day, the gun looked as if it had been dusted with snuff.
One other thing that has not been addressed is that bacon has to get pretty hot to cook, and I think bacon grease gets overheated in the process. It isn’t just greasy, but is also kind of sticky, and kind of brownish in color. On the other hand, pure lard, as well as beef and mutton tallow, is slick and greasy, and very white. Again, I have not actually experimented with bacon grease in shooting, but I just can’t come up with a good reason to do so.
The question was a good one, though, and led to a fun discussion.
As a post script, I don’t eat bacon much any more, but I have it once in a while and I love it. However, I discovered that there is a special ”bacon cooker” that you use in the microwave. It’s like a hard plastic plate with high, narrow ridges on it, spaced about half an inch apart. You lay a paper towel on it, lay the bacon on the towel, then put another layer or two of paper towel on top. Microwave it on high for about 55 seconds per strip of bacon. You have to experiment a little with the cooking time, but once you get it figured out, the bacon comes out perfect. It cooks a lot faster than in a skillet on the stovetop, and all of the grease ends up in the paper towels. There’s minimal cleanup. However, you still get that bacon aroma wafting through the house and hanging in the air for hours afterward.
Life is good, and it’s even better with bacon.
Notchy Bob
I think there was a character in one of William Faulkner’s books or stories who decided to kill a man. He got an old ten-gauge shotgun from somewhere, and the story described how he made a cleaning rod out of cane, cleaned up the gun, and greased it with bacon grease. The next day, the gun looked as if it had been dusted with snuff.
One other thing that has not been addressed is that bacon has to get pretty hot to cook, and I think bacon grease gets overheated in the process. It isn’t just greasy, but is also kind of sticky, and kind of brownish in color. On the other hand, pure lard, as well as beef and mutton tallow, is slick and greasy, and very white. Again, I have not actually experimented with bacon grease in shooting, but I just can’t come up with a good reason to do so.
The question was a good one, though, and led to a fun discussion.
As a post script, I don’t eat bacon much any more, but I have it once in a while and I love it. However, I discovered that there is a special ”bacon cooker” that you use in the microwave. It’s like a hard plastic plate with high, narrow ridges on it, spaced about half an inch apart. You lay a paper towel on it, lay the bacon on the towel, then put another layer or two of paper towel on top. Microwave it on high for about 55 seconds per strip of bacon. You have to experiment a little with the cooking time, but once you get it figured out, the bacon comes out perfect. It cooks a lot faster than in a skillet on the stovetop, and all of the grease ends up in the paper towels. There’s minimal cleanup. However, you still get that bacon aroma wafting through the house and hanging in the air for hours afterward.
Life is good, and it’s even better with bacon.
Notchy Bob
With plenty of garlic slices mmmmm
Don't forget the gravy.Shoot a few young, tender squirrels and fry them in said bacon grease. Make a big batch of German tater salad and call me so I can be there when it's ready. I'll bring the amber liquid.
longcruise
70 Cal.
The other day I had bacon dipped in buttermilk and deep fried on a burger. 
Kmcmichael
45 Cal.
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Tis a worthy addition Chicken Marsala.
Brokentaileddog
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Yea they say if it smells good and taste good it's not good for you ..
…with a COEXIST bumper sticker!!!! Funny thread gents, awesome!!!
Mike in FL
50 Cal.
I gotta try that!The other day I had bacon dipped in buttermilk and deep fried on a burger.
Internal organs are grossly overrated
Good for coons , use it on top of your dog proofs with an egg shell
…with a COEXIST bumper sticker!!!! Funny thread gents, awesome!!!
And a kayak on top!
