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Old March 20, 2012, 10:37 PM   #1
Andy Griffith
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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.
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Last edited by Andy Griffith; March 20, 2012 at 10:43 PM.
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Old March 20, 2012, 10:46 PM   #2
Beagle333
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Bravo!

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Old March 20, 2012, 10:53 PM   #3
deerslayer303
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Thats funny right there, I don't care who you are!
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Old March 20, 2012, 10:59 PM   #4
Andy Griffith
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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.
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Andy Griffith:"Oh now Barn'...."
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Old March 21, 2012, 12:34 AM   #5
G Dog
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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.
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Old March 21, 2012, 01:35 AM   #6
MarkDozier
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This is so wrong. Any darn fool knows you have to use Cisco
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Old March 21, 2012, 02:50 AM   #7
deerslayer303
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The funniest part is he actually cooked some sausage in his pistol barrel!
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Old March 21, 2012, 06:35 AM   #8
jldee55
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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??
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Old March 21, 2012, 07:15 AM   #9
zullo74
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Yes!
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Old March 21, 2012, 07:39 AM   #10
thallub
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That's a neat way to season a barrel.

BTW: Barrel seasoning is best done at Whitsuntide?
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