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That video's explanation of reactive interference comports exactly with the difference in my performance with a laser training setup vs. the live fire range. And I've been aware of that for some time without a solid idea about how to deal with it. I'm definitely going to explore his suggestions. And the female postscript was spot on. I think of John Creasy. "Welcome the sound. The shot will set you free." Thanks @Underdog for that post!

Chalk that up to battered NJ resident syndrome.

Check out the Reloading Discord channel. Theres a Redding specific forum, and a antique/obselete press forum. Edit; i just posted in the redding forum there seeing if anyone has a digital copy or a link. Ill let you know if anyone comes up with something

I searched briefly without success, but found a 2013 post on a UK forum that said they contacted Redding, who sent them a manual for the model 16 press. So that’s worth a shot.

Late update. Today was second range trip for the revolver and first for the Shield. I like them both, wife likes them both, she prefers the Shield. Now I need to stock up on .380 ACP and .38 Special and/or consider reloading them.

To them, so is covid... Which they designed. .... But lets not start that one up!!

I have all the forms filled out, but gave up on it till they get all this shit sorted out.

My first attempt at making bacon turned out rather nicely! I followed this recipe: Bacon! It calls for a wet cure, and a low temp smoke. Purists may favor a dry cure, followed by cold smoke, but this is a more foolproof way to avoid food safety issues, and I'm not set up for cold smoking anyway. I started with an 8.5 lb pork belly from Costco, and cured with sugar, brown sugar, salt, and Prague Powder #1, which is the actual cure and weighed out carefully. Everything was dissolved in water and the belly, cut in half, was put in to soak in the fridge-weighted down with a heavy plate to keep everything submerged, and the belly halves were flipped and rotated every day for 10 days. At the end of 10 days, the belly was removed from the cure, rinsed, patted dry, then put back on drying racks in the fridge for 16 hours. Today I fired up the smoker with hickory smoke wood, lightly coated the top of the belly with maple syrup, and put it on a 190F for 4.5 hours until it hit an internal temperature of 145F--enough to kill any bacteria the cure missed, but not so hot as to render fat from the pork belly. The final product looks good, and a test slice I fried up tasted great. I'm planning on a bacon-heavy brunch tomorrow! Mmmmm, Bacon!

Sure would like to see them focusing on the self-created backlog of applications rather than the what ifs and maybes.

Spoke to the Mercer law clerk 2nd week of December. Told me I was in the 120's and stated they were working on finishing the 80's. Said they completed 40 applications the previous week so with luck I could get it before Christmas, but most likely some time in January. He didn't specify what part of January, or January of what year. Keep the faith ladies and gents, and Happy New Year to all!

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Thanks! I’ve made several different varieties of sausage, even a few with a blend of different meats. I’ve also done seafood sausages, and boudin, which is usually a mix of meat (or seafood) and rice. I often grind my own hamburger too. We have settled on a blend of chuck, brisket, and sirloin.

GunForHireRadio #606 the battle rages for Right to Carry between the Patriots and the Marxists (democrats) in NJ. In their blind hubris they have overplayed their communist hands https://gunforhire.com/blog/the-gun-for-hire-radio-broadcast-episode-606/ D518BF90-C086-4C7F-B503-1AC41F536510.MOV

Hi from Jackson - relatively new shooter (will be two years this April, yes late to the party, I know!) still learning and having a lot of fun doing & meeting a lot of cool, like minded people. Member at CJRPC, business owner, musician, fan of auto racing, over 50 yr old BMX rider, graphic designer/pinstriper (although I need to tighten up my skills in that area), cooking enthusiast. Discovered the forum while searching for some clarity on what turned out to be a gray area on one of my firearms, didn't see the elitist attitudes that I've run across on a lot of other forums and the Daily Humor thread confirmed that my sense of humor won't be crossing the line (hopefully! lol). Pork roll w/ cheese and sauteed onions without that egg crap, please!

To be honest, an aversion to recoil is never going to be addressed by switching to a small revolver. A semi-auto soaks up some of the recoil to cycle the action. Revolvers just don't. Have you considered employing a good instructor who can teach her how to grip the gun to optimize recoil control? For small hands, the CZ P10 is a great gun. Available in full size and compact.

Got my permit in September About a week ago I got a letter from the Clerk of the Court saying that if there is a change in my status or residence or if I sell my gun I need to report it to the State Police and the Court and surrender my permit.