Displaced Texan

All of my AR’s, and my handguns suffer from chronic laziness too. They haven’t wandered off on their own and assaulted ANYONE!

AWESOME marketing campaign!!

That’s the real secret, cutting the meat across the grain. Makes for a short fiber, easier to chew, and won’t be stringy or splintery.

Do you use a wet or dry cure for the jerky? I’ve done both, and I much prefer a dry cure.

Thanks. That’s what I figured, but thought I’d ask.

What was your method for polishing the slide?

I started dry curing a pork tenderloin yesterday. Basically the same process, except I added a little brown sugar to the salt, and a little bit of pink curing salt. This guards against the possibility of botulism!! After 18 hours in the dry cure, I pulled it out, rinsed the salt off it, and trussed it up. Then, I rubbed it down with 110 proof bourbon (Makers Mark Cask Strength), and dried herbs. Then, wrapped it in cheesecloth, recorded the weight, and hung it in a cool, dry section of the basement. I’ll monitor the weight every week, but the goal here is to lose 33% of the starting weight. I expect this to take about a month. This should be tasty....eventually!!

I rather like the grenades she’s throwing

Sure...sure it is. It just hurts your widdle finger!!

Awwwww....poor Zeke!

Come to the Dark Side, Zeke.....

While I prefer my Glocks less dressed up, that’ll do, Bully. In particular, I like how your polished the slide. I may have to find a spare G19 slide and do the same one day.

I have AWESOME taste in firearms!!

Howdy!

Howdy! Welcome to the forum. Stratford here. Please keep an eye on the Events and Meetups’ forum, and join us for a shoot!

Glock Master race, Zeke

Oh God, here we go again with the pork roll!

You have to admit, this is a pretty sweet rollmark though..

Roll marks ARE BS. Pick a quality lower with a roll mark you like and call it a day. Personally, I prefer the Mega forged lowers, but that’s just me.

Crap...I have both. FML Might have to nuke it from orbit and start over.