Sounds like my shooting partner, if you sawed his head open and looked inside it would be full of a bunch of little bitty pistols. He has a few rifles but likes his hand cannons. He's got a sweet Sig compact 1911 and a Ruger target pistol I have shot along with his "Glock Killer". Maybe with some practice I will have the Glock Killer.....Killer (XDM). Two birds with one stone, ehh?
Posts made by bigfoot
RE: dddoo7's RRT
RE: Buzztail Alert
It's in the freezer, my wife wasn't too keen on that. Kind of looks like a big link of sausage. I had a coral snake hide tanned last year but I might donate this one to a taxidermy shop down here. I still haven't done anything with the coral snake.
Bull81 now me last night right at dark. I just finished peeling some shrimp for the grill and flipped the flood lights on in the front of my shop for a little extra light. My wife was sitting at our happy hour table outside oblivious to the world (messing with her phone checking work e-mails) and I walked in the shop to retrieve my beer and boom, there it was. Slithered up on the slab about fifteen feet from us. I said hey, look at that %@#^$&^%*(&^# rattlesnake! It was in the high eighties yesterday down here on the coast and we have a front coming sometime today so I guess they are moving. The barometer is falling like a rock too, maybe that's natures trigger mechanism to make snakes move. It's already pushing eighty this morning but the weatherman promises a temperature drop. My wife said well I guess I will go watch The Wheel, bye. One lick from a hoe sent this thing to snake heaven.
RE: Glock Killer
Damn, I'm cracking up. My wife shot her XDM compact to qualify for her LTC here in Texas and I liked it so much I went and got a XDM 45 and got in on the Gear Up deal. Wish I had bought the compact during the promotion dates. I'm not going to throw my Glock in the creek though, not yet anyway. I just killed a friggin rattlesnake and this cheered me up, gracias.
RE: Glock Killer
Well, I shot the killer. Same old same old, blah blah blah. Gritty trigger kinda long but a short reset, that might make you a better shot if you stay close in to the reset. Sights were good out of the box and are adjustable for windage. I tended to pull it to the right but the second attempt I concentrated and tightened it up a little. It has a funny looking little straight trigger that somehow pinched my stubby finger but that had nothing to do with my crappy shooting. The grips have some extreme stippling, like grabbing a pine cone and have a couple of back straps you can change out for your particular grip. I shot it at twenty five yards and the wind was rocking me around pretty bad and I did have a couple that missed a paper plate but no mechanical failures. The owner ran fifty or so through it and zero problems as well. As a matter of fact I shot four pistols in a span of a few minutes and didn't do well with any of them either. Put my Glock back in it's case and it was alive and well at three this afternoon. The CZ should be a good pistol especially at that price if it doesn't fall apart which I doubt. Glock Killer,mehhhh.
I went to one of my reloading supply shops yesterday outside of Houston with a friend of mine to get some powder and Berger bullets and he ordered a new pistol through the shop. He also got the stuff to load 9mm on his Dillon 650 and his pistol was in also, a CZ P-10C 9mm. Supposed to be the Glock Killer so maybe in a couple of hours we will see. I gave him one of my Springfield XD holsters that it fit in and it's about the same size as my XDM 45 with a 4.5" barrel. I think he paid $469.00 plus tax so it's a little less than what I paid for my Glock 9, maybe that's the poison right there.
RE: The Loading Log
So much for the new brass. It appears there needs to be another step in prepping this stuff. I full length sized and trimmed twenty pieces using a RCBS die and primed them with my CPS Lite then charged them with powder. I set up a Wilson chamber type seat die and went to seat a Berger 55 grain flat base and it wouldn't go. Shoved a little harder and it went but the seater stem cut the heck out of the bullet. Tried one more and it wouldn't go either, dang. I pulled the bullet I seated and it was scratched all to heck from the neck of the brass. Dumped the powder out of all of them and looked at the inside of the necks, scratches galore or tool marks, whatever you want to call them and some kind of red oxidation I guess from annealing. I even tried running them back through a Lee collet die to try to iron out some of the scratches
and deepening the chamfer. I already use a Lyman low drag tool but they still were hard to seat, way too tight. Finally I took a neck brush to them and got all the red stuff cleaned out and almost all the scratches went away also. I'm bad about taking brass right out of the bag and loading it but not this stuff. I store my brass in an air conditioned room year around and this is the first I have ever seen the red oxidation on new brass inside the necks. Guess I should have payed closer attention when I broke them out.
RE: Smoked Pork And Beef Jalapeno Cheese Sausage
You need to visit The Salt Lick in Driftwood Texas outside of Austin Texas. All you can eat ribs, sausage and brisket with sides. You keep eating it and they keep bringing it. It's not cheap but pretty darn good for mass produced BBQ. You can buy a single plate also but I couldn't resist all you can eat.
Smoked Pork And Beef Jalapeno Cheese Sausage
My wife and I made about twenty pounds of link sausage Saturday from pork and brisket I bought this summer that needed to go. Usually I go 50/50 but after trimming the brisket I was pork heavy and ended up with six pounds of beef and twelve pounds of pork. We split the meat equally and made half cheese and jalapen'o and the other half without the cheese and peppers. We stuffed the mixture into natural pork casings and smoked it over oak firewood for a little over two hours. I try to keep the smoker under 200 degrees for an hour and a half or so then add a little bit of coals to bring it up until I hit 160 degrees internal temperature of the meat then pull the sausages out and chill them down to stop cooking. I have a fan in the chimney of the smoker I can speed up to drop the temperature or slow it down to increase it also. Yesterday wasn't a real good day to smoke, it was windy and misting rain off and on and about eighty degrees but as they say it is what it is.
I have a small grinder (#8) so I cube the meat pretty small
I mix the spice with the meat after cubing and at this time dissolve the cure in water and mix it in as well
Refrigerate this for about two hours then place in the freezer until the meat is firm but not frozen
Grind the meat with the fine plate and mix until it has a smooth texture then put it in the stuffer
If you add cheese and peppers mix them in at this time
Domestic pork and beef 50/50
Domestic pork and venison 60/40
Wild pork and venison 60/40 and add pork fat or beef tallow if necessary
Dobesh sausage seasoning mix .64oz./lb of meat
Pink cure 1 (one) level teaspoon per five pounds of meat
One ounce of cold water per pound of meat
Jalapen'os and Cheese for roughly ten pounds of meat ( more or less depending on your taste)
One cup of finely chopped fresh jalapen'os
Twelve ounces of small cubed cheddar cheese (you can use grated also)
Add the cheese and peppers before stuffing unless you stuff with the grinder then send them through
They sell a high temperature cheese but I buy square cheddar cheese snack sticks and they seem to melt at a higher temperature and are easy to cube
Canned jalapeno are good if fresh aren't available
I have tried blending my own spices but Allied Kenco Sales in Houston has a whole line of sausage seasonings that really are good. I have used several different ones and so far no losers. I don't know if this link will work. I have a couple of pictures I will post later.
RE: Smothered Pork Tenderloin Tips
Whole pork loins sometimes are .99 per pound around holidays but the tenderloins which are I believe are cut from the underside of the spine area are usually higher. Beef tenderloins are outrageously priced but oh so good. Around Christmas and New Years pork Boston But Roasts and loins may be as low as .89 a pound for tamale making. That's when I stock up for sausage meat. Kind of quit messing with feral hogs and they are talking about using poison to control them now. I just made twenty pounds of beef and pork sausage today and will be smoking it tomorrow. Recipe following also.