The 8mm Mauser was adopted by the German army in 1888 and in the following years by a number of countries like Czechoslovakia. Poland and China. The designation “Mauser” is actually a misnomer as the cartridge was developed by a German military commission at Spandau Arsenal for a forerunner of the famous Mauser rifle which was adopted in 1898.
The “J” in the name stands for “Infanterie”. The “J” designation is due to a mistake deriving from the previous use of Gothic letters in Germany and has no significance regarding bullet size. But in 1905 the German army switched from round a nosed 226 grain bullets to a 154 grain pointed boattail bullet, and at the same time the diameter of the bullet was altered from .318” to the present standard of .323”. Accordingly the “S” - short for “Spitzer” - means that the barrel is made for .323” bullets.
Actually it is quite rare nowadays to find a bolt action rifle in the old “J”-caliber (.318”), but old combination guns are still around and a good many of them were made for the 8mm JR. To further complicate the problem many combination guns have only the bullet diameter (8,2 mm) stamped on the barrels regardless of the fact that a large number of 8mm cartridges have been made with very different sizes and shapes of cases. If the least in doubt do ask a qualified gunsmith before trying to fire any cartridge in an old weapon - even from the package that came with it.
The 8x57 JS and the rimmed version 8x57 JRS are both very flexible cartridge that duplicate the performance of the .30-06 and similar cartridges. Today not many bolt action rifles are made in 8x57 JS, but a good many double rifles and combination guns are still being chambered in 8x57JRS. However as the latter type of guns has a weaker action the loads should be reduced in order not to exceed the pressure limits.Show all 8 x 57 IS (JS)
Let our Norma Academy member, BBQ master and hunter Jimmy Stening offer one of his delicious game recipes. This time he tempts us with roasted venison silverside with chanterelles, fried potato crisps and truffle cream. Click here to get the recipe
Wild meat is an asset worth honoring. From forest to table it is often said, and we at Norma see that step one to a rich game stew, is when you squeeze the trigger. In this recipe, we offer a tasty stew with moose meat and funnel chanterelles. Serve with mashed potatoes and lingonberries. Click here to get the recipe.
In our series of Friday recipes we will start with a tempting recipe right from the grill
Capercaillie is the bird that bears the clearest flavors from the wilds, which creates unique and delicious dishes with a lot of taste and aroma. It is not uncommon to also feel hints of the capercaillie's one-sided diet of pine needles and junipers. Click here to get to the recipe
This Friday recipe offers a fallow deer recipe by our Norma Academy member, BBQ master and hunter, Jimmy Stening. Click here to get the recipe
Today's friday menu consists of a wild version of a classic Swedish dish by Jimmy Stening. Click here to get to the recipe.
You can make a lot of different dishes with wild boar meat. Today Jimmy Stening will be making a classic dish from the farms out in the Swedish country called Raggmunk. Click here to get to the recipe.
This Friday, our Team Norma member Jimmy Stening, offers you a recipe for butter-fried moose top round steak with tasty complements. Click here to get to the recipe.
Has the wild boar hunt gone well? Wild boar ham adds an additional dimension, a tasty one, to the Christmas table. And just like with successful hunting, it is important to plan well, but we all know how good the result will be. Click here to get to the recipe.
This golden and delicious dish is a classic, not least for hunters and others who enjoys to prepare game. Roasted turkey is easy to cook and makes you an instant favorite among the guests! Click here to get to the recipe.
It's Friday which means time for a brand new Friday recipe! Today Jimmy Stening will be cooking wild boar with pepper sauce, served with fried potatoes and garlic buttered mushrooms with green onions. Click here to get the recipe