Jim K
50 Cal.
I love slo mo flintlock videosWent to my Competition shoot that a local club has. Needless to say Ill be joining them next month!!!
I love slo mo flintlock videosWent to my Competition shoot that a local club has. Needless to say Ill be joining them next month!!!
I have been following your cherry build very closely. I am working on one that is a couple weeks behind yours.Barrel rusted with ferric oxide solution, rinsed with hot water and bathed in Birchwood Casey's Presto Mag cold blue. Then drowned in Ballistol overnight. Matches all of the existing rust nicely.
Presto mag is great stuff. Gives more of a sooty black then a blue.
Cherry stock drowned in 50/50 BLO and Mineral Spirits for twenty minutes. Then drowned again for good measure. The wiping down will take a while as the mixture continues to ooze out of the pores.
Wish I had taken my time measuring the water to lye ratio so I could pass it along.
May have this thing all put together tomorrow.
Thank you, Sir.I have been following your cherry build very closely. I am working on one that is a couple weeks behind yours.
You have a beautiful rifle and I am looking forward to seeing the finished product.
They look good. Are you going to blue them, brown them or do something else?Went ahead and filed/sanded/polished the butt plate on my SMR.
I’m planning an overall brighter finish than I normally do. I’ll be using Jax Black. The polished finish will keep the Jax from reacting too quickly and make less work drawing it back to where I want. At least that’s the plan.They look good. Are you going to blue them, brown them or do something else?
Who is old enough to remember bacon as it used to be. Hanging on hooks at the grocers. Didn't need to be refrigerated. Still had the skin on the outside that mom would cook into pork rinds. Mom saved the grease in a can to use for cooking and flavoring other stuffs. No chemicals or preservatives other than natural items. GEE, I miss the good ol' days.Made up some homemade bacon from a nice clean slab of pork belly. Did the dryrub method, sugar/salt/cure/pure Canadian maple syrup a week ago. Rinsed, rubed with Garlic Plus spice and Smoked yday with apple chips. Sliced today and cooked it up for breakfast. Wow!! It is awesome!
Finished cleanup after packaging in 1lb portions and vac sealed. 12 lb yield.
Walk
thank you. have been sick and was starting to go stir crazy! i don't do inactivity well.Kudos for braving such conditions @deerstalkert!
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