The rounds in the picture are .270 WSM. I have a love hate relationship with the rifle but am hanging on to it. Was fortunate to score a couple hundred Norma casing to load for it
Made my first shells today. Been a 3 year journey of research, reading and component hunting.
Wanted to say Thank-you to all of you here that have provided answers and advice as I stand at the edge of the rabbit hole.
I have to say, I make sexy bullets!
Bought a bunch of once fired Norma .270 WSM brass. Should I full length resize with a should bump before reloading in order to fire form to my rifle? Is neck sizing enough?
https://pubmed.ncbi.nlm.nih.gov/26693746/ Link should take you to a PubMed study titled "Effect of cooling of cooked white rice on resistant starch content and glycemic response".
Portion control is a given. I don't eat rice everyday but I do enjoy a bowl of rice with Banchon's Original BBQ sauce drizzled on top once in a while. I am partial to Basmati.
Brown rice has always had that cardboard texture/taste to me. I love a good white rice but knowing that as I get older it isn't good for me. What brand and cooking method works best?
Tipped bullets shoot fine, it is the damage to the surrounding meat at the entrance that I do not like. Switched to .270 from 30-06 and started shooting 130 grain bullets instead of 180 grain for the same reason.
Don't remember much about the hunt to be honest. I did not harvest an elk and only saw a couple that were too far away to ethically shoot. I don't know where you live but getting up there and scouting or "geo-scouting" on Google Earth is advisable. Have a plan "A" but work up plan B, C, D...
Another vote for the .270. 130 grain Barnes TSX bullets on your choice of powders for reload or Barnes Vortex ammo if you find it. Go mono copper but stay away from "tipped" bullets. It has been my experience that the tip explodes causing massive trauma on entrance which leads to meat loss...
Second time with this tag but it has been 10 years since the last tag. Interested in speaking with anyone who has had the M9 or X2 tag in the past few years.
I know you said you didn't have or don't want to buy equipment however, a dehydrator expands your meals ideas 1000%. I found dried cheese tortellini in the pasta section and set out on a quest for something tomato based for sauce. Having no luck I spread Prego sauce on a dehydrator tray and...