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 on: Yesterday at 08:01:43 pm 
Started by yahoody - Last post by yahoody
For once silver just might be better than gold. I'm exceptionally pleased how this pair turned out. Jim @ Nutmeg went out of his way to make every thing perfect. From hand fitted back strap and hammer profiles to the 1st gen checkering on the hammers. And an good trigger job!   Well worth the amazingly short (by engraver's/custom pistol smith standards) 4 month wait. Even the ivory matches for the pair. Harper's engraving?...exceptional as always. No small feat building this pair of guns 18 months apart.

 on: Yesterday at 07:39:56 pm 
Started by Forty Rod - Last post by AKexpat
After 35 yrs of marriage, we finally learned how to cook bacon ! You just let the bacon sit out and get warm enough to separate easily. You put the whole pound in your skillet and when it starts cooking (about med.high), stir it as if you were cooking scrambled eggs. It will all cook up the same and at the same time with no burnt middles and raw ends.
 We used to use presses and cook 4 or 5 strips at a time and take forever to cook a pound but this new one step and yer done system works better than anything we've ever tried.
 Give it a shot.

Hi Mike!

You do good @ goon gun works but you have no idea about bacon. Maybe you have good teeth.  Grin 

One must buy the most fat, least lean bacon.

You just let the bacon sit out and get warm enough to separate easily.

You are definitely on the right track here. Cut the strips in half and place them in a large frypan. I have a gas burner and set it to low heat.

When the half strips show a bit of browning, turn the burner to medium and turn and move the strips to where the fat "bursts" while moving them around in the pan. Turn the burner back to low. The strips should now be crisp after a few minutes without much intervention.

I like crisp bacon as opposed to meaty bacon, which means I buy fatty bacon and not meaty bacon. And it is usually cheaper and more available.

Your turn.


 on: Yesterday at 07:28:51 pm 
Started by yahoody - Last post by hopalong
Dane,  I love that Hamilton Bowen quote.  OMG, can you imagine the fireworks that would create on the Colt Forum???    Smiley

 on: Yesterday at 07:12:12 pm 
Started by dusty texian - Last post by dusty texian
I put an order in with Winchester- Bob yesterday for some new link pins and a finger lever spring and a mainspring. Giving the parts a good cleaning taking off some oil that has turned to a sort of grease  on the internal parts . Have some Turkey hunters to guide for the next 10 days or so ,should have the new springs and pins when I return . Will post some photographs and a range report as soon as I get it back together. Thanks for all the replies ,,,,,DT

 on: Yesterday at 06:13:41 pm 
Started by Dustin - Last post by Tascosa Joe
I think this needs to be moved to the NCOWS Chambers.

 on: Yesterday at 06:12:04 pm 
Started by Rowdy Fulcher - Last post by Coal Creek Griff
I loved shooting the full cans of Beer , that was fun .

The best use for cans of Budweiser, in my opinion Wink.

CC Griff

 on: Yesterday at 06:04:10 pm 
Started by AKexpat - Last post by AKexpat
I spent 35 years in Alaska fishing, hunting, and preparing wild foods.

For those of you who have never eaten REAL, authentic smoked wild salmon from a home smoker, this will be one unique treat.

I now live in SW WA State, too old to fish with this state's impossible regs and lack of resource, and lack of any equipment to process such a treat as I had in Alaska when, during exceptional salmon runs, one could hook and keep 6 Red (Sockeye) salmon per day on the Kenai River. We used to keep our freezer filled with excellent condition salmon filets (sockeye (red)/chinook (king)/coho (silver); NO pink or chum, please!) in vacuum-sealed plastic, ready to use when needed. I know that Michigan introduced chinook and coho salmon decades ago into the Great Lakes but I cannot vouch for the quality (in fresh water) vs the wild salmon returning from the Gulf of Alaska into salmon streams in Alaska.

We used Luhr-Jensen Little Chief and Big Chief aluminum top-load smokers. Never had the luxury of the front-loaders, but I imagine they work as well. They are pretty spendy in today's market: we only paid around $50-$60 25 years ago. These are "hot" smokers. There are many others out there that use "cold" smokers. It takes a lot more time but the product will last longer. YMMV. Think 19th century cured Virginia hams hoisted into a wood-fired chimney for weeks.

Please use ONLY fresh or frozen salmon filets that exhibit red flesh and mint bright silver skin. Do not use salmon that have skin colors exhibiting any other colors.

A long time ago it used to be called "squaw candy" in the old-time white man's vernacular but that is very incorrect: Alaska Native women deboned and split whole (headed and gutted) fish (skin on) down to the base of the tail and draped them on wood racks, flesh side out to dry. No smoked fish. The finished product was then stored for winter use. The fish heads were the used to ferment underground for a "delicacy" called "stinky heads" via aerobic decay. Never wanted to try that, but, when the 1960's-1970's came around, they tried to use Ziploc bags, which resulted in botulism poisoning because of the aenerobic decay due to no O2 decay.

I have used, and passed on, this recipe to many others. It has been tweaked many times in its early years until it is, in my humble opinion, damned near perfect.  My daughter's MIL thought it would work in no way because she thought it would lack salt (to the contrary) , but became a believer when my daughter and SIL made it exactly to the recipe. You will NOT be disappointed!

I have no ambition to market this recipe or processed salmon using this recipe. If one wants to do so, I would like a bit of recognition as to being the originator: Jim Padberg, Pe Ell Washington. Feel free to make some money.

Cut 4-6 red, king, or silver salmon filets into 1/2"-3/4Ē wide strips lengthwise, skin on. [Discard the strip (one per filet) along the lateral line because it is full of tiny bones.] Refrigerate the strips.

Salmon Brine:
1 Ĺ cups brown sugar
ĺ cup salt (non-iodized preferred)
1 Tbsp. GOOD Garlic powder
Ĺ cup dark rum (Myers Rum preferred, but plain old Bacardi Dark will do)
Ĺ tsp. black pepper
1 tsp. cayenne pepper
3 cups water

Mix WELL all ingredients in a large (17 cup/4.0 liter) or larger Rubbermaid container (or similar). Add salmon strips until container is nearly full. Refrigerate for 24 hours, shaking container every few hours to distribute brine with the fish.

Pour off and discard brine. Rinse each strip THOROUGHLY under cold running water, running your fingers vigorously over each strip until no longer ďslimyĒ. (If you donít do this, the fish will be terribly salty.) Pat each strip dry with paper towels, place on aluminum-foil-covered cookie sheets with the strips skin down (if possible) not touching each other, and refrigerate for 24-36 hours. When ready for the smoker, the fish should be slightly tacky (not wet) and have a shiny glaze (pellicle).
Place strips on racks in the smoker(s) and plug smoker(s) in. If you have the smoker(s) on a wood deck or porch, be sure to elevate it by placing a couple of 2x4ís under the smoker(s) for ventilation. No deck or house fires! Fill the wood pan to nearly overflowing with your favorite wood chips and put this on the smoker heating element. Youíll need 3, maybe 4 pans of chips per smoker. Each pan will take an hour or so to burn completely to ash. (I always liked Luhr-Jensen alder chips. Apple or cherry work well, but hickory may be a bit smoky-strong. Get the stuff that looks like very coarse sawdust. The big chips donít work as well in the Chief smokers). Make sure you have several days to do this operation, as it has to be monitored.

When it looks right to you (always personal preference: itís all about color and texture), remove to a board covered with a layer of paper towels and let cool to room temp. Bag Ďem up in Zip-Locs and youíre done. Please donít eat the skin: itís nasty.

This stuff will keep for several weeks in the refrigerator. It used to be a real favorite of my old cat Squeakers. She would not eat salmon with some salt and fake smoke stuff. If a cat can tell, it's good to go.

Have at it and let me know how it turned out for you.


 on: Yesterday at 05:54:02 pm 
Started by Major 2 - Last post by Major 2
That's neat , you need to put them all together for a family portrait  Smiley

Get that Blood in check

 on: Yesterday at 05:15:16 pm 
Started by dusty texian - Last post by pinto beans
That's great news Mr. Dusty!  Looking forward to seeing the pic's and hearing how it shoots!!   Grin

 on: Yesterday at 05:13:29 pm 
Started by dusty texian - Last post by Grizzly Adams
Congratulations!  Sounds like a nice piece.  Looking forward to seeing some pics of her. Smiley

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