What fun. Question; any feeding issues with the Accurate 38-250F?
Great story. One of my favorite cartridges. The 38-55 was extremely popular for bear and whitetail here in northern PA before WWII, so it's gotta be good medicine for hogs as you say. Well done.
Noah
Good morning and Congratulations doubled !
Thank you for the good photo ad write up..
That is a good outcome with a fine old caliber. Those JES Rebores are super cast shooters. We also has some.
"Behold The Lamb of God that taketh away the sin of the world". John 1:29
Male Guanaco out in dry lakebed at 10,800 feet south of Arequipa.
Thanks for sharing, way to get it done.
congrats .. love to see the "old" calibers making a comeback
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I am not crazy my mom had me tested
Theres a fine line between genius and crazy .. I'm that line
and depending on the day I might just step over that line !!!
Good to read your story!
Thanks,
Rick
It is a great shooting rifle. Can hold 1-1.25" at 100 yards all day long if I do my part, with that fantastic marbles tang sight.
Thanks. I stopped powdercoating a few years ago, but these are actually left over bullets coated with your clear PC. Fantastic stuff.
congrats!!!!!!!
Don't eat them, they nasty.
Good work, I'm a 38-55 fan myself( Jes 94) it's good to see results like yours, thanks for sharing.
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You'll thank me later...assuming you properly skinned the animal and did not puncture glands...
Requirements.....A good 4-8 quart pressure cooker
1-2 onions sliced thick
bag of carrots (cut)
1-2 cans of stewed/diced tomatoes
2-3 diced potatoes
1-2 green pepper (diced)
1-2 Jalapeno (optional)
2-4 cups water
salt, pepper
one Javelina quartered.
Put everything in the pressure cooker and bring to a full head of steam. Reduce heat and cook for about an hour or until the meat can be pulled off the bone.
Take the meat out and discard the contents of the pressure cooker (all that stuff contributes o the meat, but also is what pulls the Javalina flavor out).
Rinse meat under cold water while pulling the meat apart. The meat should flake off in strips. Pat meat dry with paper towels and put in individual freezer bags.
When ready, just add some of your favorite sauce (BBQ, salsa etc...) and WOW! Best meat ever. Great rolled up in a tortilla or as a sloppy Joe.
Tmanbuckhunter, congratulations! I can tell you from experience using much lighter loads for hogs that your load will definitely be enough for a hog. Just look up some anatomical diagrams because a lot of people are surprised at the difference between hogs and deer as to where the heart and lungs are. But your load is definitely up for the task.
Baja Traveler, that recipe makes a lot of sense. I don’t have a pressure cooker, but what I have done with Javelina in the past and old tough hogs nowadays is put them in a covered roasting pan in the oven, with vegetables and seasonings, at about 225F and just let us bake all day or overnight (about 8-10 hours). It comes out very tender and I’ve had some really picky eaters go back for seconds and not believe me when I told them what they were eating.
I passed my last psych eval, how bout you?
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |