Thanks.

First 3 shots with my reloads on Saturday, grouped opened up but that is mostly me being in a rush with the range being so busy. Barrel had 140 rounds through it at this time. I put another 50 round through it at the range then headed out to hunt. I will play around a little with charge weight, slowing down and letting everything cool down etc. but I am very happy with these releaods

27.9 grains of CFEBLK
130 gr HHC
WC onced fired brass
50 yards
16" WC Barrel 1:15 Recon

Shot 2 coyotes that night, 1 at 130 yards and 1 at 206 yards.

If nothing else, this cartridge was designed to make shooters smile!

That's a mighty fine group there and grats on the yote. I hope my tactical hunter 18" groups as well.

Got the 135gr Ham'r bonded in today. Pictured next to the 135 flex tip. It has a short boattail, but there is a hard ledge on the transition, almost like it's slightly heeled. I'm looking forward to playing with it.
.

Curious if anyone has experienced this. Got to my truck after hunting this evening, and when I pulled charging handle back on my 300 Ham’r to unload an empty case came out. When I grabbed it, I noticed powder falling out of the case. Got home to look it at in better light and bullet is stuck in barrel. This is Wilson ammo,130 grain Speer Ham’r Hot Core.
Has anyone experienced this with a Wilson barrel or ammo? I just want to say I have been 100% happy with my gun and ammo. Just curious.

This is very odd, can you measure the OAL on a few rounds?

Any chance this round has been chambered multiple times? Over the years I've learned to be careful about chambering the same round multiple times. I've had issues with both bullets being pushed in and bullets creeping out.

Bill, I don’t reload so can’t measure OAL, and I do believe this round had been loaded and reloaded at least 5 times. That may be why this happened. Thanks for responses.

Consider yourself lucky the bullet backed out rather than got pushed in. After a friend of mine blew up a pistol using +P ammo that had been loaded and unloaded several times I now make it a habit of checking the OAL of any round that has been cycled more than twice. I'm a big fan of digital calipers and you should be able to find one for about the same price of a box of factory ammo.

Yes I feel I may have been lucky with the turnout. I will make sure and rotate bullets out. Thanks for advise.

I had this happen for the first time the other day on a 110 hornady sp. I had chambered and ejected the round several times and noticed it felt odd in my hand. The bullet slid right out.

Lehigh Defense Maximum expansion bullet. I thought the petals were cut through to the hollow point, but they're still attached at the center. Nice looking bullet.

The bullet relies on the hydraulic pressure of fluid entering the hollow cavity to expand. If the slots are cut through the pedals have a tendency to implode.

Honest question to all you guys [please don't flame me, I'm ignorant on the subject], are y'all processing and consuming some of those hogs or just disposing of them? The ones around here really STINK, I mean like a ghetto sewer. Also, I was wondering if trichinosis has been detected in feral hogs in the southern states? I think trichinella infection is endemic in javelina. Again, don't get p.o.'d; just asking.

Thanks for the answer Bill. There is something else I'm wondering about. How much of the bullet spin contributes to bullet expansion in this case? Do you design a bullet so the rate of spin makes the bullet much easier to open up when hitting tissue? Thank you.

Welcome to the forum. The best answer I can give you is for you to go hog hunting. See for yourself. But I warn you... it is very addictive!

Big Sam
"Thanks for the answer Bill. There is something else I'm wondering about. How much of the bullet spin contributes to bullet expansion in this case? Do you design a bullet so the rate of spin makes the bullet much easier to open up when hitting tissue? Thank you."

Solid copper expanding bullets are sensitive to twist rate to a degree. That's why we make two variations of the Maximum Expansion, one for 1-12/1-13 twist and one for 1-15 twist to get optimal expansion. Fragmenting bullets like the Controlled and Xtreme Chaos are much less sensitive to twist rate.

I can understand your enthusiasm, but my question was if y'all clean and eat them and what precautions are taken. I had an aunt that lived in Philadelphia that got trichinosis from eating rare pork bought at a local neighborhood butcher shop; was in the '60's.

"I can understand your enthusiasm, but my question was if y'all clean and eat them and what precautions are taken. I had an aunt that lived in Philadelphia that got trichinosis from eating rare pork bought at a local neighborhood butcher shop; was in the '60's."

Around where I hunt they do a hog hunt every so often and you pay a processor a nominal fee then the hogs are donated to charity. As for safety of eating one you pretty much answered your own question...as long as you cook it to a proper internal temp (145F as I recall) you should be OK.

The last time I went out to Texas to hog hunt the back of my Jeep Liberty looked like a giant ice chest. We have a local processor that makes a sausage anyone would enjoy! As mentioned, if fully cooked there is no problem. My only problem is the friends that start to line up at the house drooling.

I have a recipe for wet curing the rear leg that is a winner and converted non-believers (i.e. wives) into avid supporters. My wife didn't argue with me going hunting as long as I brought home meat and made a ham.

Wet brine the same way that is done for turning a brisket into pastrami. This is same process for turning a domestic pig's rear leg into a ham. The process changes the flavor, and texture from tasting like a pork chop to tasting like Ham as well as the distinctive pink color. Finish it off on a smoker to 145F-150F. Make sandwiches and sliders, and don't forget the coleslaw, dill pickles, and pickled jalapenos..

Rather eat pig then deer.

Uncured Pork Leg (only seasoned and then smoked) - taste a bit like white/light roast beef.


Cured Pork Leg -> Now it is a Ham (I left it in seasoned brine for 10-14 days).


Smoked Cured Hog Ham --> can hold its own against best ham or pastrami.


Edit: Bill - Sorry for going off topic.

Getting off topic here, need to move to the hog threads

Has anybody use the LeHigh 95gr bullet? Was thinking about getting some to try. I want one that is a little faster and flatter for those times when they don't want to come in. I hunt with thermal and even with a range finder it's sometimes difficult to judge hold over.

Have not tried the 95gr. bullet but highly impressed with the Lehigh 110 and 125 grain bullets.