Andy Griffith
New member
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.
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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