I’m guessing maybe parched corn isn’t all that tasty, or you’d have more corn hangin’ ?Hung some ears of Hickory King dent corn to dry so I can make parched corn in a month. Period correct trail food.
Recipe?
I’m guessing maybe parched corn isn’t all that tasty, or you’d have more corn hangin’ ?Hung some ears of Hickory King dent corn to dry so I can make parched corn in a month. Period correct trail food.
Thanks!Nicely done @Terrier!
Sounds like you’ll be doing some more carving…. And making some powder horns, too!Ok, please don’t give me grief about spending money I don’t have or being a glutton, though I’m guilty of those things in other situations. While Kibler was running their 10% off sale one of my sweet, generous daughters in law (with deep pockets) ordered 2 more SMR kits for me. A .45 in Cherry that I started work on today, and a .36 in Walnut that is supposed to arrive back home tomorrow. Both will be built for her husband and my other grandson. I won’t be rushing to finish these, but after the Woodsrunners I’d forgotten that you almost feel like you’re building a rifle with the SMRs!
I am really glad that you are enjoying them and getting good use from them. It’s been great working with you@PathfinderNC I waxed the horns you made for me along with the Jaeger the other day. Man, I love those horns… You do good work brother.
Yes, I’ll have plenty to keep me busy for quite a while. But I kinda have mixed emotions about them having everything turn key. I really wish the grandsons were old enough for me to teach them what little I know. Guess there’s still time as long as I stick around. It would be a shame if they didn’t appreciate all the stuff, but hopefully they will embrace the sport. I would have done handsprings as a boy to have our own land filled with deer and just about every gun imaginable, only time will tell.Sounds like you’ll be doing some more carving…. And making some powder horns, too!
Except black powder, percussion caps, flints, salt, scones, fresh baked bread, my underwear, my driver's seat in the morning ... ... ...Everything's better when wet.
I may end up getting a few more ears and drying them. Parched corn is easy to make. After the kernels are completely dry. throw the kernels in a hot cast iron skillet, no oil or grease. Parch it dry. You'll see the kernels puff up and change to a cooked color as you stir it around in the skillet.. You know it is done and excellent eating. It will easily last a year without going stale.I’m guessing maybe parched corn isn’t all that tasty, or you’d have more corn hangin’ ?
Recipe?
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