Sunday morning I finally got to shoot something worthwhile and tasty with my Polish m44. it is scoped and has a turned down bolt handle but otherwise unaltered. Sorry, no pics, can't find my camera cable.
I used a 180 grain Hornady SST over 52 grains of Winchester 760 and a CCI BENCHREST LR-2 primer. put it in at the base of the neck angling down and backward, destroyed shoulderbone and broke two ribs then punctured the heart and lungs. found the bullet at the back of the chest cavity just in front of the diaphram. shot from about 50 yards, he had no clue I was there, I wish I knew how I snuck up on him so well, so I could do it again.
He wasn't big but he should taste good, got it all cut up and in my freezer. going to gring hamburger this weekend.
well he's all cut up but I could show you my freezerI'll see if I can borrow one and I'll put up pics of the rifle and ammo maybe. I should probably get a new camera anyways though, it is probably the first digital ever made
samuelreeder, elk makes the best freaking sausage ever.
except for maybe buffalo, but i've never shot one myself.
nor an elk, for that matter.
I clear hogs off my friend's granddad's ranch, though, and he turns 'em into chops and sausage for us. great sucess.
congrats and salut on your successful hunt. i am jealous of your meat.
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"Bang bang bang bang...vamanos vamanos!" ~ Clutch
Yeah, its been quite a while since I got anything big, but now that I'm out of the Marines i have so much more time.
I will definitely do some sausage I think too. lots of meat so lots of possibilities. Never done hogs though, but it sounds fun.
never had buffalo sausage but had moose sausage once, it tasted kind of funny but I couldn't stop eating it so I guess it was good. Or at least I was hungry
I worked as a sous-chef in a restaurant in dallas this summer to earn money for college. My favorite thing to do was make sausage. The executive chef loved sausage, he made bloodwurst and kafta and merguez and brats and breakfast links...I'm seriously thinking of getting a sausage machine, because I'm really darn good at making hot links.
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"Bang bang bang bang...vamanos vamanos!" ~ Clutch
on the marinade no, but have done something very similar with beef steak. I'll try it though, maybe this weekend. i often use apple cider vinegar with beer, apples, and rosemary. Something dark, but thats cuz I like my beer dark. my fav: rogue dead guy ale. it has a picture of a skeleton with a beehive on his head, made in Oregon.
Try Arrogant Bastard...it's in a bottle that insults you, made by Stone Brewery in Colorado.
Or Shiner Bock, one of our native Texas beers...
Malt vinegar works better with beer because it's vinegar made from beer. It's what they put on fish and chips. Use a little bit of it, it makes it super tender.
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"Bang bang bang bang...vamanos vamanos!" ~ Clutch
The Rogue brewery is quite a place! A nice restaurant and many styles that they don't sell in stores. If your ever out that way make it a stop on the list.
Congrats on the elk also. Did you gut it with your bayonet? lol
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Gun Control: A sharp eye and a steady finger
that'd be a big negatory on the bayonet gutting. used an old k-bar.
Yes yes texas blah blah Shiner is good though, and the old lady is from texas so I spose I can't say too much.
Been planning on going to the rogue brewery for a while. my friend from the marines moved to Portland so maybe I can find an excuse to visit.
Arrogant bastard is good yes. and its bottles are quite amusing, especially the part about the piss water beers like bud light
Elk sure is the finest meat I've ever eaten. Too bad I've never been drawn for a permit here. Now I'm too old and weak to hunt by myself so my dreams of getting an elk are just dreams but WOW, what dreams
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Dad, it must be true. I saw it on TV.
I'll see if I can borrow one and I'll put up pics of the rifle and ammo maybe. I should probably get a new camera anyways though, it is probably the first digital ever made
