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17hornet

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About 17hornet

  • Rank
    Born Hunter

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  • Gender
    Male
  • Location
    Australia
  • Interests
    Shooting
    Fishing
    Detecting
    Camping
    DIY
    IT/Electronics

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  1. Ratbuster that is so cool. Doesnt appear to be deep to targets but it is good to see .22's in use, Browning semi, Savage bolt, Henry lever, Anshutz ? single shot. Colt AR15 or M16 copy in .22 ? Pump Shotgun seems out of place. " COW-BOY CITY " what a great name for a shooting arcade, Thank you.
  2. Moderators, move this if it is in the wrong place please, I tried my best to place it right. Back over here in Australia we used to have 'shooting galleries' at arcades or sideshows, these were very entertaining and maybe one of the things that got me into shooting sports. Locally in Adelaide through my teenage years there was a standout that I visited regularly. It was lost when the local council demolished the public used arcade zone to build apartments with developers (and lost a lot of money to those same developers ) Anyway I have started upon a bit of an adventure to build a replica, but that has led me to look into the construction, design and mechanisms of 'galleries' from all over the world. So far I have never found anything from the UK, I am asking for some help to gather 'webpage links' and images of shooting galleries from the UK, both historical and current if any, I would be very grateful for any assistance. Please, only galleries that use .22 or airgun ammo. An example below.
  3. I am in Australia so I have no knowledge on this particular subject as it stands in the UK, over here is has recently been a big problem on farms and for those going out into the field with working animals or living on the land with pets. We are in our Summer and most of the country is getting its usual dry stretch, this is when ticks seem to thrive and attach themselves to any animal strolling past, people too, so there is more in the media and forums about the effects of ticks, cost of Vet care, and loss of animals, illness of humans. One particular tick here in the New South Wales bush near water ways, produces an effect that makes the host person allergic to meat proteins forever, so people have to stop eating red meats or get VERY sick as a result. Property in those area's has actually fallen in value as the tick issue increases, lovely waterfront real-estate with $1million+ houses. I was wondering if these little blood suckers are so much of a problem in the UK ? If so where are the worst places for them, and are they seasonal ? Then how do you guys (and ladies) deal with them ?
  4. Some more piggy processing, from a man on the land in Australia. Not me. But a man that loves his food fresh. Catman and Catgirl. Hey guys been tryin to upload pictures for a while now,see how this goes. Top week....bulking up though hey folks seemingly our vintage computer will only load 3 pictures at a time, sorry they are not in the timeline it happened. Although we are sure u will get the gist cheers catman and the girl.... Before.... and after Alive and kicking This is Pepper Berkshire x wild boar 55 kg live. Shot with Lithgow 22wmr, Bled out, then ready to be scalded in bathtub. Have about 1/2 a 44 gallon drum of boiling water ready, add to cold water in bath, about 3:1 hot to cold. Aim for 6o degrees. Put pig in an bob about for a few mins don't let carcass lie on the bottom for fear of cooking meat. Use gumboots and push along body skin and hair comes off. You can use hands as well. Hi 17 Hornet . this is "the girl" who is only slightly computer savy . I tried uploading photo's one at a time after shrinking them down on my computer but they came up doubled and tripled ? I will try putting up more pics , see how I go ! Cheers the girl . Ps will add text tomorrow , Catman is on holidays .....too many ales now to help me .lol. Splitting rump. Rear leg chops mmmmm one came in at 816 grams. As we already have several pickled legs in freezer it was decided to cut this one into mainly chops. Forequarter with bacon springs still on Forequarter split may need bigger saw.. loin chops 30 mm thick home kill bacon ready to be rubbed and smoked About 34kg of assorted chops cryovacked ready to freeze. That's about it for Catman's post. He's on the land and has a cast iron stove in house that is used for heating and cooking, seems that it is just another one of his passions, apart from hunting, told he is a good hand with the stove. Hope it is enjoyed.
  5. 17HH bench clean up.

    LOL, I reckon you just invented the 'all cal' collet bullet puller there Toxo, I use Lee collet bullet pullers but have not seen one in .17 so yours does make sense. Ta for that I could save bullets, but hate the thought of mixing powders by accident so just use them up, or if a load is too hot, spill the powder onto the lawn for fertiliser and begin a-new. 4 powders here for the .17 AH - , IMR, WIN, ADI, + Trailboss - only 2x bullet weights - lucky me
  6. 17HH bench clean up.

    I'm with Tremo, find a projectile weight work on that with a chosen powder, find a sweet spot. Then work on a TB sweetspot. I strongly suspect the light projectile is stabilising better at the lower velocity through your barrel twist rate. I had a similar thing with a newer Savage in .223, the heavier 62gn projectiles shot better than the 50 - 55gn until I dropped the velocity for the lighter projectiles. The opposite in my early Rem 700 .223, 52gn is the sweet weight, any heavier projectiles and they are all over the place. I have never dropped lower than 20gn in any of my 17 cal centerfires, and they all prefer the 25gn'ers. Yes, I have masses of left over test loads, good for plinking at tin cans and dirt clumps for an afternoon with friends, I could not be bothered pulling them apart and possibly mixing powders by mistake.
  7. Any flavour filled acidic tomato that has a lot of internal flesh and little water will do the job, we buy from a grower or fruit and veg. Usually every Italian family is buying and it is peak season of growing, so prices are a bit inflated. The sauce you buy from the Supermarkets, if you saw the tomatoes that go into that you would never buy it again, stuff you would think twice about eating it or feeding it to a pig. Same thing in the Wine industry, leafs, branches, spiders, bugs etc goes into the wine as the truck loads of grapes are machine crushed.
  8. Hi Micky, I did respond to you back at the Pig thread I did. Oh poo, just checked it and I cant find the reply to you, dont know where it went as I did do it infront of my wife. My in-laws have never roasted the pigs heads, nor have I. Generally it is broken up for the skin, meat, tongue, snout and fat and then processed into types of sausages. I would imagine that if the skin was slit about 10 or 15 mm apart, course salt rubbed into it with a little cannola oil, rosemary sprigs pushed into the flesh and roast it like a thick leg roast, it would likely come up well, remember the bone is heavy and needs to heat to about 75C or 80C through the entire head, check with meat a thermometer. The cheeks, meat at the back of the neck/head is very nice, crackle too. Sorry I cant help anymore, best of luck Micky.
  9. Copied from Sauce thread.... Hi Micky, I did respond to you back at the Pig thread I did. Oh poo, just checked it and I cant find the reply to you, dont know where it went as I did do it infront of my wife. My in-laws have never roasted the pigs heads, nor have I. Generally it is broken up for the skin, meat, tongue, snout and fat and then processed into types of sausages. I would imagine that if the skin was slit about 10 or 15 mm apart, course salt rubbed into it with a little cannola oil, rosemary sprigs pushed into the flesh and roast it like a thick leg roast, it would likely come up well, remember the bone is heavy and needs to heat to about 75C or 80C through the entire head, check with meat a thermometer. The cheeks, meat at the back of the neck/head is very nice, crackle too. Sorry I cant help anymore, best of luck Micky.
  10. When the boil is done. Let them cool off in the water, remove some water and then take out bottles, ready for the next batch. So from here we let them cool off overnight and then store them in the Cellar, 270 odd bottles done and a nice social family day where the kids learned how to make sauce the normal healthy way, BIG pig out on wog sausage and sliced cured ham meats, cheese, some pork steaks, salads, wine and of course...... Home-made PASTA, with fresh Home-made SAUCE by the kids own hands. There endeth the lesson, hope you enjoyed the trip.
  11. Season tomato juice with Basil and Salt Bottle it into the 35 year old PickAxe beer bottles and cap ready for the second boil, these bottles are rare now and coveted for tomato sauce storage. "Reloading" the sauce cartridges. LOL Into the box ready to be boiled for the second time in the copper. Boil the water first and then empty most of it into a bucket, stack bottles inside the 'copper' and refill the water, boil for 20-30min. Part 4 next...
  12. .17

    For starters you have to compare 17hmr with 22wmr. There is no comparison 17hmr to 22lr, as delswal stated they are for different purposes. 22wmr and 17hmr, I have both and the 17hmr shoots flatter for further than the 22wmr, great on birds and bunnies, that sized game, slightly prone to being moved around by wind at distance as the velocity drops off, it also has 1/2 the projectile mass so its killing power also drops off. Cost of ammo is getting prohibitive in Australia. 22wmr shoots well over a little less distance, certainly still respectable still, will and can kill up to goat sized animals, doesnt have the legs of the 17hmr not a fast but accounting for trajectory just as far. Ammo still fairly cheap, certainly nowhere near the cost of 17hmr. As for noise they are about the same, recoil the 17hmr is barely less than the 22wmr. As to the 22lr, both the 17hmr and 22wmr pee on it but with more noise and certainly less variety of ammo cheap. The VERY old 22lr is the widest and most used cartridge in the world, and for good reason. At the far end it has even been used to poach elephants, by military and police, by the average man, woman and child for food and sport. No one can go wrong owning one for sport or small game. But if you have a yern for the 17hmr do the homework and dont own a 22wmr or a 22lr, go for it, they do they job well. As for the 17mach2 and 22lr, ammo is expensive and hard to find now (yep have it as well) shoots flat not much more range than the 22lr, 17mach2 firearms hard to find now also, I actually find it to be a bit of a waste to own it is lucky it is a switch barrel I own or it would be sold long ago. Remember this is my opinion and experience only and others will differ.
  13. Then out of the bag and into the tub ready for the 'juicer' ! It is the same mincer machine we use for doing the pig but it has different attachments, removes skin and seed, juice and pulp to the tub. The pot is our scoop to fill the machine hopper. Into the juicer and separate the skins, which go thru twice more. My trendy wife here, the kids were working hard too, a family affair PART 3 coming up
  14. Only by popular demand..... of course. So now I'm sucked in...... to make tomato sauce ! As usual I found out the night before the job... But I love these family get togethers at the Inlaws..... Sauce day is here! First up wash and sort the Roma's, check for any bad ones, cut out the bad stuff and move on. Bag them up into mesh sacks ready for boiling to cook and loosen skins. Bags into cooker and boil, really blanches the skins loose, cooks the pulp. In the copper at the right rear are full bottles being boiled, we did 200kg of Roma's, thats a few bottles LOL More to come................
  15. I hope the Topic was interesting and gave an insight to our family food works. I wonder if anyone would be interested in other subjects like Tomato Sauce, Pasta etc
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