johnd
Member

1513 Likes

Page 89 of 101 First ... 3975767778798081828384858687888990919293949596979899100101 Last

• Jump to page:

1. 
   Sideshow liked post by johnd On thread : Iron sights

   I just lifted the scope and rings off my model seven today......... looking down upon it svelt lines, with the drill holes right at the back of the reciever. And a nice light balance...... I...

   Liked On: 26-04-2018, 07:23 PM

2. 
   10-Ring liked post by johnd On thread : Lapua 6.5 Creedmoor brass

   Yeah but .293 is only .004 thou more than .289 Divide the .004 by 2 for diameter and its only .002 pressure on the case all round, giving good groups as well.

   Liked On: 25-04-2018, 04:55 PM

3. 
   Tahr liked post by johnd On thread : Hot Stuff

   Really good advice right here guys, thats what its all about.

   Liked On: 22-04-2018, 06:30 PM

4. 
   6mm ackley liked post by johnd On thread : Calling all ballistics experts

   Yep your data does seem right, but then real world results are telling you different. You'll just have to use the true data ( from your drop chart ) to dial hits. But I would replicate the results...

   Liked On: 16-04-2018, 09:50 PM

5. 
   mucko liked post by johnd On thread : Real gunsmiths

   mucko Collingsguns

   Liked On: 14-04-2018, 10:22 PM

6. 
   Beaker liked post by johnd On thread : Sausages

   The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it ) Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...

   Liked On: 14-04-2018, 01:15 PM

7. 
   berg243 liked post by johnd On thread : Sausages

   The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it ) Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...

   Liked On: 14-04-2018, 11:32 AM

8. 
   Marty Henry liked post by johnd On thread : Sausages

   The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it ) Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...

   Liked On: 14-04-2018, 11:17 AM

9. 
   veitnamcam liked post by johnd On thread : Sausages

   The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it ) Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...

   Liked On: 14-04-2018, 11:14 AM

10. 
    veitnamcam liked post by johnd On thread : Sausages

    berg243 You mean bacon like this 85682 That would take another topic

    Liked On: 14-04-2018, 11:13 AM

11. 
    veitnamcam liked post by johnd On thread : Sausages

    I do now, its taken a fair few kilo's of ok sausages but i now have a pretty consistent formula. Take notes on what you do, and write down any changes or tweaks you make. The biggest issue I have...

    Liked On: 14-04-2018, 11:12 AM

12. 
    planenutz liked post by johnd On thread : Sausages

    The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it ) Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...

    Liked On: 14-04-2018, 09:58 AM

13. 
    veitnamcam liked post by johnd On thread : What does your knife weigh?

    For those that use them, your Bacho will run about 105 grams

    Liked On: 13-04-2018, 11:05 PM

14. 
    nevereadyfreddy liked post by johnd On thread : Sausages

    I do now, its taken a fair few kilo's of ok sausages but i now have a pretty consistent formula. Take notes on what you do, and write down any changes or tweaks you make. The biggest issue I have...

    Liked On: 13-04-2018, 08:27 PM

15. 
    nevereadyfreddy liked post by johnd On thread : Sausages

    Got to and made some Veni / pork sausages to day. Got a bit of some sheep casings to make some "brekfast" style links. I was a bit slack and didnt weigh / estimate how much casings I would need, so...

    Liked On: 13-04-2018, 08:23 PM

Page 89 of 101 First ... 3975767778798081828384858687888990919293949596979899100101 Last

• Jump to page: