Kill 'im rait na heart, dat wan buliki, poor bala...

[cynthialee]

Spiffy!

My main trick for fixing tough old cow (or any other red meat) is to dice the meat into stew meat size or grind it into burger, brown it then put a can of tomato sauce in the pot and let it simmer for a half hour or so. Then use the meat and juice in a stew or spaghetti sauce.

 

[satx78247]

EXACTLY SO. = Years ago, when I was the director of a BSA camp we were given a wild Brahma bull, with the understanding that he would be "removed from the farm" immediately.
One of our SM took his Garand out, shot the LARGE/AGGRESSIVE bull & 4 of us spent the evening dressing him out.

I had NEVER eaten bull-meat but he was converted into >600KG of ground beef & stew meat before breakfast. = Our Scouts ate a LOT of spaghetti & meat sauce, hamburger steak AND beef stew that Summer.
(Our council is small, relatively poor & that bull made "feeding the troops" a lot more economical.)

Bull meat is RICHER than steer/cow & TASTY, imVho.

yours, satx

 

[don hepler]

I was very surprised when you said that you used Alliant Black MZ. I have been using it for a year or so, especially with my cap lock pistols and rifles. The Alliant plant is just a few miles from where I live and I have used there smokeless powders all of my adult life.

Great hunting story, and congratulations on taking the bull.

 

[Ben K]

Thank you. Alliant Black MZ is the only powder I can get. Hopefully I can source some finer stuff for when I embark on the flintlock journey, but that won't be for some time. It'll be tricky to get.

 

[Patocazador]

My flintlock with a small Siler lock won't shoot reliably with anything except 3F black powder with a prime of 4F.

If all else fails, make your own.