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Your favorite slug recipe

Discussion in 'Shooting Related Threads' started by Ahab, Oct 10, 2009.

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  1. Ahab

    Ahab Well-Known Member

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    I have a bunch of slugs made with the Lee 1 0z mold.

    Looking for some of your favorite recipes using either Federal or remington hulls.

    Thanx
     
  2. Savage99Stan

    Savage99Stan Active Member

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    Gave up on the Lee. It shot fairly well but not well enough. Bought two Lyman moulds, both "sabot style", one in 12, the other in 20. Am very impressed with them so far, getting two to two and a half inches at fifty yards with my kid's 20 ga. Mossberg and my Hastings barreled 870. Just traded for a H&R Ultra Slug Hunter and will try the 12s on Monday. So far, the best results have been with a Winchester once fired AA hull in 12, field hull in 20, and Universal Clays behind a AA wad i n 20, a 12S3 wad in the 12. Trick is to use once fired hulls so you have a good firm crimp. I expect the Ultra to cut groups in half and am going to sight it in at 50 and then target at 100. I'll use Hornady SSTs as control rounds.

    A recurring problem with the Lee slugs was about one in ten would give me a squib....primer moving the whole "ejecta" out of the shell and not igniting the powder..a real mess. Have not had that happen with the Lymans. This was with Lee's recommended fold crimp. (It never happened with a roll crimp-- but it is hard to get a uniform roll).
     
  3. Straight99

    Straight99 Member

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    I have had good luck with the Lee slug. Rem.STS case, 26 gr. Universal clays. Win primer, Win. WAA12F114 wad, fold crimp. Lee 1 oz slug.
     
  4. PerazziBigBore

    PerazziBigBore TS Member

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    If you roll crimp with a electric drill.. you can make a very respectable crimp on just about any hull.. The Winchester AA's do extremely well.. as do Federal paper..
     
  5. CalvinMD

    CalvinMD Well-Known Member

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    Location:
    Northeastern MD @ the top o the Bay
    They are pretty good in spaghetti sauce
    [​IMG]
     
  6. Tron

    Tron Supporting Vendor Supporting Vendor

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    Hey Calvin, ever try "I can't believe it's not slug"? It's actually both cheaper and better for you.
     
  7. Brian in Oregon

    Brian in Oregon Well-Known Member

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    Deplorable Bitter Clinger in Liberal La La Land
    I have yet to see a recipe that can improve on Remington 2-3/4" Sluggers from a smoothbore barrel with a mod choke. I'm getting three inch groups at 100 yards from a rest. Don't try it with cylinder bore or IC, the groups open up badly.
     
  8. CalvinMD

    CalvinMD Well-Known Member

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    I must have missed that ..what aisle would that be in Tron?
     
  9. Tripod

    Tripod Well-Known Member

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    Iowa man!!
    You are right about choke Brian. The Remington sluggers wobble around at the muzzle with any thing more open than modified. The Winchester fosters work wonders in my Remington 1100 smooth bore slug barrel though. My buddy won our state games slug contest with the Winchester foster types in his smooth bore 1100 slug gun with rifle sights. He beat out guys with rifled barrels and scopes. The other guns were obviously more accurate, but it was an offhand contest and a steady eye and hand will win every time.88 meters offhand is pretty tough. Especially when the slugs kick the snot out of you.
     
  10. JTEA

    JTEA Member

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    Location:
    So. East corner PA
    When they changed our laws in south east PA and required shotgun only, I went through a series of barrels / loads. If you get more interested in slug reloading I would recommend checking:

    http://www.ballisticproducts.com/prodinfo.asp?number=00MSLUG


    PB is a highly recommended powder for slug loads, I have used it with a number of different recipes.

    JT
     
  11. mrskeet410

    mrskeet410 TS Member

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    ESCARGOT IN WINE

    1 (4 oz.) can escargot, drained
    1/4 c. red wine
    1 clove garlic, crushed
    1/4 tsp. coarsely ground black pepper
    1/2 c. butter
    2 tbsp. fresh parsley, chopped
    1 tsp. tarragon
    2 tbsp. chives

    Marinate escargot in wine and seasonings - at least 2-3 hours.
    Place escargot in shells. Spoon in wine mixture. Marinate.

    Press 1 teaspoon butter (softened) over opening of shell. (This seals in the escargot.)

    Place in baking pan. Bake in 425 degree oven for 10-15 minutes until bubbly.
     
  12. Andy44

    Andy44 Active Member

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    Dump salt on 'em and watch the squirming!! Personally, I go for Pepperoni & Mushroom Pizza!

    AndyH ;-)
     
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