Percussion New Englander does it once more.

[Stumpkiller]

I dug out my old .50 T/C New Englander and put a nice doe on the meat pole. Handy little carbine for lazy old farts like me who hunt from ladder stands.

Apologies for the Rogers Rangers bands . . . but the temporary sling falls off and I need those to make sure it is solid on the lift rope. 80 yards.

I'll pressure can all but the backstraps and tenderloins.

 

[Brokennock]

I dug out my old .50 T/C New Englander and put a nice doe on the meat pole. Handy little carbine for lazy old farts like me who hunt from ladder stands.

View attachment 369300


Apologies for the Rogers Rangers bands . . . but the temporary sling falls off and I need those to make sure it is solid on the lift rope. 80 yards.

I'll pressure can all but the backstraps and tenderloins.

Congratulations.
Good to see a post from you, there aren't enough of them.
Could you please share your pressure canning recipe and method for venison in the cooking section? It would be greatly appreciated.

 

[PEARL DRUMS]

Excellent! Canned rounds are my favorite way to eat venison. It travels well. I especially like that.

 

[Dave Marsh]

OMG. Did I read that right that you are 80 feet in the air?

 

[snakebit]

Well done! What load did you use in that short barreled beauty?

A 50 caliber New Englander was my first BP rifle. I bought it at K-Mart in Rome NY in 92 I believe? On layaway (I was a little on the poor side then). Still have her, and she still shoots good.

 

[PEARL DRUMS]

Great job! I have the same exact rifle that my dad gave me after 35 years of non-use. Great little rifle, as you said.

 

[Spikebuck]

Congrats, Stumpkiller! Good to see you're still out there.

 

[Stumpkiller]

OMG. Did I read that right that you are 80 feet in the air?

No, no. I was 12 feet in the air (to my butt). The deer was 80 yards away.

 

[Stumpkiller]

Well done! What load did you use in that short barreled beauty?

A 50 caliber New Englander was my first BP rifle. I bought it at K-Mart in Rome NY in 92 I believe? On layaway (I was a little on the poor side then). Still have her, and she still shoots good.

0.490" cast ball. Moose Snot patch lube on a 0.17" mattress ticking patch. Vegetable fiber wad (to keep the lube off the powder - I leave it loaded between days hunting in an unheated barn). 90 grains of FFg. CCI #11 cap. Full penetration after I unfortunately smacked the near side shoulder blade (I try not to).

 

[Stumpkiller]

Congratulations.
Good to see a post from you, there aren't enough of them.
Could you please share your pressure canning recipe and method for venison in the cooking section? It would be greatly appreciated.

I'll tell you here and I'll post it there as well.

I cube everything to approx 1" x 1" except the backstrap and tenderloin. I use a freezer that I get cold and then unplug and rely on 3 frozen one gallon milk juge to keep the temperature around 40 degrees F while I accumulate bowls of cubed venison. When the bones are stripped I take the cubed venison and mush it into 1 pint wide-mouth ball jars (wide-mouth are easier to squish out the air pockets with a ladle handle or similar (I have a 1" narrow spatula for this) ). I then add 1/4 tsp canning/pickling salt and, here's the secret, 1 tsp Knorr powdered beef bullion. This provides additional salt plus a bunch of spices and beef "broth". When you taste it you will know why this is important.

75 minutes at 13 lb pressure (you MUST use a pressure canner) and it will keep up to five years in the pantry. I started pressure canning after we had a freezer konk out and we lost a LOT of meat (we used to buy 1/2 of a Black Angus steer from a former boss).

Tender, fully cooked so you only have to warm it. Makes the best stroganoff and is great over rice, or in soups and stews, or prepared like tenderloin tips. Pop it in the Cuisinart a few seconds for taco meat.

 

[kyron4]

Awesome

I have a Traditions Deerhunter with a 24" barrel and it's perfect for in ground blinds or tree stands. Going to make a nice starter gun for my grandson in a few years.

 

[Kentuckyjed]

I converted an old New Englander like that to a flintlock and it works well, just don't shoot it enough.

 

[2 shots]

nice doe.

 

[hunter thompson]

son n me 5 n 5 with 54 new englanders.

 

[hunter thompson]

I converted an old New Englander like that to a flintlock and it works well, just don't shoot it enough.

sell it to me..yeah ill kill with it

 

[Brokennock]

I'll tell you here and I'll post it there as well.

I cube everything to approx 1" x 1" except the backstrap and tenderloin. I use a freezer that I get cold and then unplug and rely on 3 frozen one gallon milk juge to keep the temperature around 40 degrees F while I accumulate bowls of cubed venison. When the bones are stripped I take the cubed venison and mush it into 1 pint wide-mouth ball jars (wide-mouth are easier to squish out the air pockets with a ladle handle or similar (I have a 1" narrow spatula for this) ). I then add 1/4 tsp canning/pickling salt and, here's the secret, 1 tsp Knorr powdered beef bullion. This provides additional salt plus a bunch of spices and beef "broth". When you taste it you will know why this is important.

75 minutes at 13 lb pressure (you MUST use a pressure canner) and it will keep up to five years in the pantry. I started pressure canning after we had a freezer konk out and we lost a LOT of meat (we used to buy 1/2 of a Black Angus steer from a former boss).

Tender, fully cooked so you only have to warm it. Makes the best stroganoff and is great over rice, or in soups and stews, or prepared like tenderloin tips. Pop it in the Cuisinart a few seconds for taco meat.

Thank you.