Got a skunky critter problem. My Marlin .22 is no good in the burbs due to proximity issues. I need a varmint rifle in .177 maybe. Around 1200FPS. CO2 or spring? Any recommendations?
Well put, Fred, but even my Nitrogen gas spring with its short lock time still needs to be held correctly to get the tight groups that it is capable of. GaryL and I have an ongoing, friendly, competition using the .22 rifles at targets set 47 yards. He won the first one. Our rules for the competition require that we use each other's rifle for 1/2 of the round. My pellet rifle's inherent accuracy is better than my powder burner, but the correct hold is critical. ( I have yet to get it right )+1 on the CB caps for your .22 unless using a non firearm is your only legal option for the skunk problem. However a pellet gun can be alot of fun. I don't think I have seen any CO2 approaching 1200fps. Spring-air can do that for under $200, and a nitrogen gas spring eliminates that learning curve for dealing with torque from conventional metal spring uncompressing. Pre-charged pneumatics are the sexy high tec option, but pricy with cost of tanks, pumps, or re-filling expenses. I use a .177 RWS spring air with best results with heaviest pellets I can find. I find lighter alloy pellets very inaccurate in my rifle, I suspect instability at trans-sonic speeds.
What really works for me extremely well is a Have-A-Heart live trap. Varmints can either be relocated and released or dispatched at close range with a $35 Crossman pump-up. Not very sporting but very effective, trap can work 24/7 while you do other things. Besides it is fun when you catch the neighbor's cat.
AKA: " the pepe' Lepew " special.You knew I had one didn't ya?
French Fried Skunk
- 2 Skunks, skinned and cleaned
- 1 T salt
- water to cover
- 2 c Bear fat or lard
- 2 egg yolks, beaten
- 3 c milk or cream
- 1 1/2 c flour
- 1/2 ts salt
- 2 tb baking powder
- Clean and wash the skunks, making sure that the scent glands are removed.
- Cut up into small serving pieces.
- Put a soup kettle on the stove and add the meat.
- Cover with cold water and bring to a boil over high heat.
- Lower the heat and boil until the meat is tender, about 40 minutes.
- Remove all the scum that rises to the surface.
- Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
- Mix real good until the batter is about like cake batter.
- Heat the bear fat or lard in a deep fryer to about 360 degrees.
- Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
- Drain well and serve.