Little Project

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I picked up a 1830's Percussion shot gun a while back and was restoring it when My friend Keith the Gun builder told me about this new barrel he engineered. This 20 ga. barrel is choked and 4" longer then the original. It has the ability to take a turkey at 65-70 yards. Keith di the medal work, as I was telling him I do wood. LOL I will finish inlaying the barrel anmd get it back to him to apply the rib.
 

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Just curious - how does one get the wadding past the choke and into the (slightly larger diameter) main barrel and still get a good gas seal? Seems to me the choke would make loading a bit complicated.
 
getting er done, This evening I chiseled out the channel and filed down the tang. The barrel is inlet. The old was 16.8 ga. the new barrel is a 20 ga. Next I head back to Keiths to get the rib put on and then brown the barrel and minor touch up and I'll have a old turkey gun.
 

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So a question Dave, is a wild turkey tough meet given them old blighters run free and could be how old??? on average.

Whats the meat like? I have only ever had store bought turkey, not all frozen had a few fresh but they not wild ones.

Gun looks huge to me. How you gonna fire that with a tripod or leaning up against a tree :dunno:

Make sure to show us finished pics I am dying to see how you hide the repairs and mods to the stock.:wave:
 
rob, if you haven't had wild turkey, you don't know what you're messing. very juicy lighten dark meat depending on how are you marinate meat.

this'll be in other 3 or 4 weeks before it's finished. I need to go back to seearly Keith and have him put the ram rod rib on. after that I do the browning of the new barrel and then touch up.
 
rob, if you haven't had wild turkey, you don't know what you're messing...

A favorite campfire beverage from my 20's and 30's...

Wild%20Turkey%20300.jpg


We called it "Uncle Turkey's High-Altitude Elixir". :bonkers:

I've eaten wild turkey, but I'm pretty sure it wasn't prepared right. It was pretty dry and kind of gamey tasting. I'd like to see what it's really supposed to taste like.
 
Yep, the breast slowly and I mean, s--l--o--w--l--y grilled, we use olive oil, it is most excellent!! :thumb::thumb::thumb::thumb: The drumsticks and thighs we grind into a meat spread much like we do with our geese and ducks.
 
This gun is coming together did all the wood repair yesterday morning.
 

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It has an internal chock Larry that is all I know. LOL It's only a 38" barrel but I think with the ribs applied and the barrel browned it will all come together. It is also very light weight and I fear will kick my butt. :eek:
 
Got it together , now to brown the barrel and trim the ram rod down. Also needs pin decoration. Calling her La Rat-acation gun
 

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I am doing some research on early method of Browning, I found an old book "Firearm Blueing & Browning" by R.H. Angier 1936 It has hundreds of of formulas and it I were a chemist most would make sense but Da ! I am far from having a chemist mind, tell me what it something and I'll figure it out. :rofl:
 
I am doing some research on early method of Browning, I found an old book "Firearm Blueing & Browning" by R.H. Angier 1936 It has hundreds of of formulas and it I were a chemist most would make sense but Da ! I am far from having a chemist mind, tell me what it something and I'll figure it out. :rofl:

So, are you going to use the really old method of heat and urine, or something a bit newer? :rolleyes::rolleyes:
 
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