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All boiled up now chilling to be sliced ;)

all done and not to bad sort of lumpy smooth ;) pressed till chilled with a couple of heavy bricks This was Really really easy to do

HAd its Days in the Brine 3days per kg Meat is black on the ends from the treacle 24Hrs drying off then boil up n slice maybe take a couple of bits off for Gammon Duck eggs sausage n Fat Herb Chips :)

Nother first and another River cottage Recipe had 2 pigs Slaughtered last week so have been making Sausages all weekend (70lbs so far) made 2 x 500gm in 1lb Loaf tins

ther is a reason it has such Beefy Geometry and is called a Sharpened prybar your new Grind is taking it beyond its Envelope and welcome to Sheffield Quality control remember regardless of what you Mod on the MOD you cant change the Steel tho you could try and improve the HT

Yes it was a mate rescued it from a fire in Norway on Arctic training (jsut scorched the sheath ) Clip done heres half way with a tester set of scales thenthe handle became the DNK XL Does all the MOD does only Better ;) \

its a good Solid basic Blade and can be improved by a bit of basic Refinishing ie sand and smooth the Handles Chanfge the Edge geometry a little Maybe Bowie clip it and remove teh top cross guard But if your going to basically take it to a blade change the profile and handle...

Lo from West of Verwood ;)

the Mini is slightly different Blade profile bit deeper now but not far off for a better finger stop and the Lanyard hole isnt round any more ;)

have the Minis in 3.5mm Elmax steel now with a tweeked design and Std size in the N690 yes they are cut blanks so not ground and finished ATB Duncan

for some reason I fancy a 10 bore lever gun with brass shells :naughty:

I used to run a .44 Magnum lever gun Should have dun the 357 with 38 special loads to be competitive but hot .44 is more fun :cool:

because I can and I can load up to max if needed Im not a scatter gun guy but with an FAC SGC is cheap and I will be looking at any cheap ish guns in all bores or interesting types tho doubt i will find a 4 or 8bore in a price i can afford for a curio :( plenty of old...

yeh thats my worry about a dry cure ham its 12mths hanging outside and may be wrecked wet cure is a lot quicker and less likely to spoil but wont keep as long after

you can always load down ;)

yes please started Bacon Thread so we can add in and find it etc I did bacon as well last year just with dry cure in salt (no nitrates etc) nice but a bit salty big thing i want to do this year is salamis

any news Im aware I haven't paid any money yet Oh on other Bores Ive just reserved a 10bore SbS 3.5" magnum chambers so would be interested in one for that as Carts are very expensive

well more a recipe than a tutorial 20% salt to liquid for pork and 3-4days per kg in the brine (3-4deg best) chuck in stuff to play with flavours etc this is the River cottage cider cure 1.1kg salt 1ltr apple juice (not from concentrated) 1ltr Strong dry cider 2.5ltrs water...

yes a brine cure with stuff for flavor

Well in the interests of making room in the freezer for the next 4 pigs over the next few weeks ive defrosted a large leg joint and making up the Cure to turn it into ham cure is Salt Sugar black treacle Cider apple juice and a few herbs n spices recipie form the river cottage...