All Springer/NP/PCP Air Gun Discussion General > Hunting Gate
Umarex Fuel squirrel hunt
a1rgunz:
A friend of mine recently got his first squirrel with an airgun and showed me a picture of it on the grill. I normally don't hunt them this time of year, but that got my mouth watering, so I opened one of my front windows, popped out the screen, and waited. I shot four, but one looked like a cat almost got it and had a bad infected wound, so I tossed him. Maybe that cat will find it :o Here's the biggest one I got:
To minimize fleas and ticks, I dunk them good in a bucket of cold water for a bit before skinning and cleaning them. I made the knife in the picture from a piece of high carbon steel hacksaw blade. It was made specifically for this task, and worked quite well. The back of the blade still has the hacksaw teeth. This is used for cutting through bone, when I remove the feet, tail, and head. I also use it for making it through the rib cage and cutting through the pelvis. Once the bone is cut through, the drop point has a 30* edge and finishes cutting through the flesh and skin.
After cleaning the three squirrels I kept, it still had enough edge to shave the hair off my wrist. Fun experiment in knife making.
Here's the star of the show, my Umarex Fuel:
It is a .177. The barrel has been shortened and recrowned to make the gun a little more handy in the woods. The internals have been deburred, the trigger mechanism polished, everything krytox lubed, breech seal shimmed, and a new piston seal added. It shoots an extremely consistent 830 fps with RWS Super Domes and is quite a tack driver!
I've got the squirrels marinading in Teriyaki sauce and will slow grill them with butter and onions in their stomach tomorrow.
dk1677:
Nice shooting! You have a nice long season there
Davo:
Cool gun, awesome nice, and great shooting!
I can see you put a lot of thought into your gear.
a1rgunz:
Thanks guys!
We had our squirrel bbq tonight, turned out well except for one thing - that big squirrel must have been 10 years old! I've eaten some tough squirrel before, but that one blew the old record out of the water. The two young ones were excellent.
Next time, the old one goes in the pressure cooker. ;D
Bicycleman:
Well done with a fine looking rifle.
The older squirrels do take much more cooking before the become tender. I have cooked one for four hours before it was tender enough to enjoy.
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