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Recent content by robtattoo

RokStok
- robtattoo
- Post #4,082
- Yesterday at 9:10 PM
- Forum: Firearms
Any bacon fans?

So far, I'm 50/50 between the chili garlic & honey maple. The honey maple is borderline just a hair too sweet. If I do it again (hah! If....) I'd definitely decrease the sugar percentage in the cure. Maybe cut it back to 1 or 1.2% The jalapeño & garlic has a beautiful, but subtle fermenty kick...
- robtattoo
- Post #23
- Yesterday at 3:41 PM
- Forum: Cooking in the Wild
RokStok

Your face is gay.........
- robtattoo
- Post #4,054
- Yesterday at 12:22 PM
- Forum: Firearms
Any bacon fans?

Razor sharp knife & patience 😉 I can't afford a good slicer
- robtattoo
- Post #18
- Yesterday at 12:00 PM
- Forum: Cooking in the Wild
Ultralight Ultralight Rifles

The only downside to the TCU is that you kinda have to stick to heavy, long bullets simply because of the throating. I guess you could have a barrel short throated, but then you're back to a 6x45. I didn't realize the Max had to be made from .350, I thought it was just necked up .223, like the...
- robtattoo
- Post #832
- Yesterday at 11:48 AM
- Forum: Firearms
RokStok

Yah. Me too.
- robtattoo
- Post #4,034
- Yesterday at 8:02 AM
- Forum: Firearms
Ultralight Ultralight Rifles

I mean, I am now.....
- robtattoo
- Post #827
- Yesterday at 7:58 AM
- Forum: Firearms
Ultralight Ultralight Rifles

I picked it up on a local gun owners forum. The guy used it for a .300blk pistol & decided to go a different route. Being a "single shot" none of the rednecks around here were interested so it sat & sat, getting cheaper & cheaper until I couldn't justify not buying it anymore. 😁
- robtattoo
- Post #822
- Yesterday at 5:04 AM
- Forum: Firearms
Any bacon fans?

It is so simple! I put off trying forever, because I thought it was a very complicated, involved process. Nah. There's about a half hour's worth of actual work involved, then a bunch of waiting around. Just Google 'EQ dry bacon curing' & I promise, you'll know as much as anyone in 15 minutes...
- robtattoo
- Post #15
- Wednesday at 9:18 PM
- Forum: Cooking in the Wild
Ultralight Ultralight Rifles

Alternatively, do any of you have experience with a 6 ARC or 6.5 Grendel in a straight pull? How is extraction? I'm not above buying a bolt head.
- robtattoo
- Post #817
- Wednesday at 7:57 PM
- Forum: Firearms
Ultralight Ultralight Rifles

Well, crap. I just picked up a used 300 Solo upper for a freaking song. I had NO intention of doing this twice. 🤦‍♂️ Anyone know where I can score a 6x45 lightweight barrel? Any preference between 6x45 & .300blk (since I already have about a half million 110 supers loaded)
- robtattoo
- Post #816
- Wednesday at 7:51 PM
- Forum: Firearms
RokStok

Pics or it didn't happen.....😄
- robtattoo
- Post #4,014
- Wednesday at 7:44 PM
- Forum: Firearms
Any bacon fans?

I did not know that! I always just make up my own. The cure is super simple, as long as you use an EQ calculator. I use this one & just adjust the salt to 1.8 & sugar to 1.5 or more, depending on my fancy. https://www.localfoodheroes.com/universal-cure-calculator/ Works on bellies too.....
- robtattoo
- Post #10
- Wednesday at 7:40 PM
- Forum: Cooking in the Wild
Any bacon fans?

Yep, come on over! You bring the eggs & biscuits (gluten free for me, please & thank you! ) Weeeell...... you gotta jazz up the photo a bit, dontcha! 😄
- robtattoo
- Post #8
- Wednesday at 7:34 PM
- Forum: Cooking in the Wild
Any bacon fans?

Thanks! It's bacon made from pork shoulder, rather than belly. In this case, 2 boneless Butts. It's a lot more meaty than regular bacon, but tastes pretty much the same.
- robtattoo
- Post #7
- Wednesday at 7:32 PM
- Forum: Cooking in the Wild