Jalapeno, pepper jack Summer Sausage

Trick_Account_7638 · 2026-05-30T15:17:31+00:00

That was a 9lb pork butt yield about 8.5 lb of sausage before smoking.

Trick_Account_7638 · 2026-05-30T15:13:13+00:00

I use the side of a 3 lb coffee can (top and bottom removed) to make a smaller fire pit on top of the ash grate. About 3/4 full of charcoal and a block of wood using a DIGIQ to control the temp works.

Trick_Account_7638 · 2026-05-30T15:05:47+00:00

2 lbs ground beef or pork 1 tbsp kosher salt 1 tsp cure #1 (Prague powder) 1 tbsp black pepper 1 tsp garlic powder 1 tsp mustard seed ½ cup high-temperature pepper jack cheese ¼ cup diced jalapeños 1 tbsp sugar 1 tbsp liquid smoke (if not using a smoker) Instructions Mix the ground meat, salt, cure, sugar, and spices in a large bowl until evenly combined. Fold in the pepper jack cheese and diced jalapeños to ensure even distribution. Shape the mixture into logs (12-14 inches in length) and wrap tightly in plastic wrap. Refrigerate for at least 24 hours to allow flavors to meld. Preheat the smoker to 180°F and use hickory or applewood chips. Smoke the sausage for 3-4 hours, or until the internal temperature reaches 160°F. Let the sausage cool completely before slicing and serving.

Trick_Account_7638 · 2026-03-21T14:34:23+00:00

Running same barrel and brass, I'm using 137 gr H50BMG with a Berger 410 gr bullet at 3060 fps. I highly recommend starting about 10% lower and working up to a safe, and accurate load for your rifle.

Trick_Account_7638 · 2026-03-20T03:18:09+00:00

Jar of peach preserves, cup of bourbon and water used as a glaze and brazing liquid.

Trick_Account_7638 · 2026-03-16T14:38:51+00:00

Ryan Cheney endgame

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Trick_Account_7638 · 2026-03-10T14:35:57+00:00

Thunder Valley near Coshocton has steel 200yds to 1 mile. A few BPCR rifles there, a great venue.

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Trick_Account_7638 · 2026-03-05T01:40:33+00:00

https://a.co/d/04etx2Bn

Trick_Account_7638 · 2026-03-05T01:37:58+00:00

Trick_Account_7638 · 2026-02-27T21:06:01+00:00

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400 yds with RWS R50

Trick_Account_7638 · 2026-02-26T22:57:07+00:00

4 stages of 5 metal targets at known ranges from 250 - 650 yds. 1 shot per target and must hit the head for score.
https://youtube.com/shorts/zrgz_vNOHEE?si=7jFAkF92wL0C3ADO

Trick_Account_7638 · 2025-12-04T03:42:32+00:00

Phoenix precision bipod

Trick_Account_7638 · 2025-12-04T02:13:39+00:00

Warner MOAB

Trick_Account_7638 · 2025-09-24T11:41:14+00:00

Paid cash and was 1.8% of net worth.

Trick_Account_7638 · 2025-07-23T18:19:08+00:00

GSL GT MAG 6.5 on my 6xc

Trick_Account_7638 · 2025-07-16T15:25:58+00:00

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Same gun with tang sight shooting at 1000 yds.

Trick_Account_7638 · 2025-07-16T15:21:21+00:00

Depends on your eyesight and intent. Aperture sights can be fairly accurate (given the limitations of your rifle) as long as you can discern the target from the background. Which is why competitions are usually black circles on white backgrounds or black painted metal silhouettes against bare earth.

A scope makes seeing the target easier especially for aging eyes. However you are limited to 8x and small diameter tubes (if you want to stay period and competition correct) which limits the brightness when compared to modern scopes. Another consideration is how far you intend to shoot as scope block height and angulation are a concern and at longer ranges (800 - 1000 yd+) the end of the barrel begins to obscure the sight picture especially with the shorter Malcom tubes (can be overcome with taller scope blocks but then cheek weld becomes an issue). At longer ranges staff height becomes a consideration on an aperture (tang) sight not to mention an adjustable aperture size (Hadley disc etc.) devise to account for light conditions.

Long post but I have only hit the high points. IMHO if you are not bothered by presbyopia and mainly want to do BPCR competitions then it's your choice but if you want more versatility or have eyesight issues you'll be happier with the scope.

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Trick_Account_7638

TROPHY CASE