How to properly season a barrel. (sarcasm)

Andy Griffith · March 20, 2012, 10:37 PM

I just want to offer to those that do not believe in barrel seasoning, proof herein that it does work.

First, you're gonna need some supplies.

*Barrel to season
*lard
*sausage (without MSG in it)
*oven large enough for barrel

Take your barrel and clean it until it don't come clean any more. In my experience I've found it's better to do this on new barrels, as they don't leave that funny lead and saltpeter taste in your sausage gravy afterwards.

Anyway, for demonstration purposes, I'm going to use a revolver barrel:

Take the revolver barrel, and coat the bore of it with lots of lard:

Take the barrel coated with lard and put it in a 350F oven for one hour.

Take the barrel out after this, and give it a good brushing and swabbing with some patches soaked with liquid lard while it's still hot or warm until it comes out clean.

The next step is to verify that the seasoning took.

Take and fill the bore with some sage sausage- I prefer the hot kind as it smells better while baking in the oven.

Set the oven on 350F for 30 minutes. It may get done faster or slower depending upon your elevation.

The sausage should just push right out of the bore with a jag on the end of a rod with very little force.

If it sticks, force it out, brush the bore and start the seasoning process over.
Also, if it sticks, it is highly likely that your sausage had MSG, as all people in the hot stove league know, MSG is a killer of accuracy and will harm the life of the bore and has even been known to travel on bullets to game which makes the meat spoil and cause cancer in laboratory scientists.

That my friends, is how to definitively season a bore- just like an iron skillet.

Next weeks post will demonstrate how to make buttermilk biscuits in your blunderbuss.

Beagle333 · March 20, 2012, 10:46 PM

deerslayer303 · March 20, 2012, 10:53 PM

Thats funny right there, I don't care who you are!

Andy Griffith · March 20, 2012, 10:59 PM

Just one note, if you do this on a barrel that does not have a removeable breech end or plug, the only ways to get it out is either to dig it out or shoot it out by adding a bit of powder down the touch hole or under the nipple a grain at a time.

The guys that had to shoot their sausage out was where the name "hawg rifle" came from.

G Dog · March 21, 2012, 12:34 AM

I'm astounded. Did I just see and read what I think I just read and saw? Do this mean what I think it mean? I am thinking that perhaps it do.

Looking forward to the next recipe.

MarkDozier · March 21, 2012, 01:35 AM

This is so wrong. Any darn fool knows you have to use Cisco

deerslayer303 · March 21, 2012, 02:50 AM

The funniest part is he actually cooked some sausage in his pistol barrel!

jldee55 · March 21, 2012, 06:35 AM

Now he could have also wrapped a few strips of bacon around the outside dor that throughly cured affect..but other then that I think he should follow his own quote...nip it nip it...lol sooo when is breakfast served??

zullo74 · March 21, 2012, 07:15 AM

Yes!

thallub · March 21, 2012, 07:39 AM

That's a neat way to season a barrel.

BTW: Barrel seasoning is best done at Whitsuntide?

March 20, 2012, 10:37 PM	#1
Andy Griffith Senior Member Join Date: May 14, 2009 Location: Macon Co. NC Posts: 591	How to properly season a barrel. (sarcasm) I just want to offer to those that do not believe in barrel seasoning, proof herein that it does work. First, you're gonna need some supplies. Barrel to season lard sausage (without MSG in it) oven large enough for barrel Take your barrel and clean it until it don't come clean any more. In my experience I've found it's better to do this on new barrels, as they don't leave that funny lead and saltpeter taste in your sausage gravy afterwards. Anyway, for demonstration purposes, I'm going to use a revolver barrel: Take the revolver barrel, and coat the bore of it with lots of lard: Take the barrel coated with lard and put it in a 350F oven for one hour. Take the barrel out after this, and give it a good brushing and swabbing with some patches soaked with liquid lard while it's still hot or warm until it comes out clean. The next step is to verify that the seasoning took. Take and fill the bore with some sage sausage- I prefer the hot kind as it smells better while baking in the oven. Set the oven on 350F for 30 minutes. It may get done faster or slower depending upon your elevation. The sausage should just push right out of the bore with a jag on the end of a rod with very little force. If it sticks, force it out, brush the bore and start the seasoning process over. Also, if it sticks, it is highly likely that your sausage had MSG, as all people in the hot stove league know, MSG is a killer of accuracy and will harm the life of the bore and has even been known to travel on bullets to game which makes the meat spoil and cause cancer in laboratory scientists. That my friends, is how to definitively season a bore- just like an iron skillet. Next weeks post will demonstrate how to make buttermilk biscuits in your blunderbuss. __________________ Barney Fife: "Nip it, nip it, nip it!" Andy Griffith:"Oh now Barn'...." Last edited by Andy Griffith; March 20, 2012 at 10:43 PM.

March 20, 2012, 10:46 PM	#2
Beagle333 Senior Member Join Date: January 7, 2012 Location: Auburn, AL. Posts: 2,332	Bravo!

March 20, 2012, 10:53 PM	#3
deerslayer303 Senior Member Join Date: January 10, 2011 Location: Leesville SC Posts: 2,652	Thats funny right there, I don't care who you are! __________________ "I prefer dangerous freedom over peaceful slavery." - Thomas Jefferson

March 20, 2012, 10:59 PM	#4
Andy Griffith Senior Member Join Date: May 14, 2009 Location: Macon Co. NC Posts: 591	Just one note, if you do this on a barrel that does not have a removeable breech end or plug, the only ways to get it out is either to dig it out or shoot it out by adding a bit of powder down the touch hole or under the nipple a grain at a time. The guys that had to shoot their sausage out was where the name "hawg rifle" came from. __________________ Barney Fife: "Nip it, nip it, nip it!" Andy Griffith:"Oh now Barn'...."

March 21, 2012, 02:50 AM	#7
deerslayer303 Senior Member Join Date: January 10, 2011 Location: Leesville SC Posts: 2,652	The funniest part is he actually cooked some sausage in his pistol barrel! __________________ "I prefer dangerous freedom over peaceful slavery." - Thomas Jefferson

March 21, 2012, 12:34 AM	#5
G Dog Junior Member Join Date: November 29, 2011 Posts: 2	I'm astounded. Did I just see and read what I think I just read and saw? Do this mean what I think it mean? I am thinking that perhaps it do. Looking forward to the next recipe.

March 21, 2012, 01:35 AM	#6
MarkDozier Senior Member Join Date: February 1, 2010 Posts: 363	This is so wrong. Any darn fool knows you have to use Cisco

March 21, 2012, 06:35 AM	#8
jldee55 Member Join Date: July 5, 2011 Location: Ohio Posts: 19	Now he could have also wrapped a few strips of bacon around the outside dor that throughly cured affect..but other then that I think he should follow his own quote...nip it nip it...lol sooo when is breakfast served??

March 21, 2012, 07:15 AM	#9
zullo74 Junior member Join Date: August 8, 2009 Posts: 374	Yes!

March 21, 2012, 07:39 AM	#10
thallub Senior Member Join Date: November 20, 2007 Location: South Western OK Posts: 3,112	That's a neat way to season a barrel. BTW: Barrel seasoning is best done at Whitsuntide?

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