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Bureau of Alcohol, Tobacco, Firearms and Explosives

September 9, 2024

Personnel

Special Agents 2,586 Industry Operations Investigators 816 Administrative/professional/technical 1,697 Total full-time employees 5,099

Cases and Defendants

Case and defendant data presents a snapshot in time of matters proceeding through the various phases of the judicial process. The typical ATF case recommended for prosecution remains open over a period of approximately 4 years.

Cases and defendants indicted, convicted, and sentenced are not subsets of cases and defendants recommended for prosecution in FY 2022. The snapshot presents actual judicial activity in the fiscal year regardless of the year the matter was recommended for prosecution. For example, “percentage indicted” should not be calculated based upon the presented data, as the case indicted may have been presented in a previous fiscal year.

Cases

Firearms cases initiated 34,436 Arson cases initiated 2,242 Explosives cases initiated 1,194 Firearms cases recommended for prosecution 10,138 Indicted cases 6,315 Convicted cases 5,338

Defendants

Recommended for prosecution 15,583 Defendants indicted 9,287 Defendants convicted 7,293

The data show an average of 7.8 prior arrests and 2.16 prior convictions per defendant recommended for prosecution.

Firearms Licensees

As of FY22, there were 136,563 active federal firearms licensees (FFLs) and 43,494 firearms licenses issued (to include renewals).

Type 01: Dealer 52,910 Type 02: Pawnbroker 6,740 Type 03: Collector 52,814 Type 06: Manufacturer of Ammunition 2,212 Type 07: Manufacturer of Firearms 19,059 Type 08: Importer 1,886 Type 09: Dealer of Destructive Devices 154 Type 10: Manufacturer of Destructive Devices 482 Type 11: Importer of Destructive Devices 306

Inspections

ATF conducted 6,979 firearm compliance inspections in FY 2022.

Firearms compliance inspections resulted in the following recommendations:

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No violations 3,806 Report of violations 1,247 Resolved as discontinued 1,037 Warning letter 606 Warning conference 131 Revocation 90 Other dispositions 62

Most Frequently Cited Violations

27 CFR 478.125(e) Failure to maintain an accurate/complete/timely acquisition and disposition record of firearms 33,526 27 CFR 478.21(a) Failure to complete forms as prescribed 22,320 27 CFR 478.124(c)(1) Failure to obtain a completed ATF F 4473 18,526 27 CFR 478.124(c)(5) Failure by transferor to sign and/or date an ATF F 4473 10,132 27 CFR 478.123(a) Failure to maintain an accurate/complete/timely manufacture or acquisition record 10,114 27 CFR 478.124(c)(3)(iv) Failure to record NICS contact information on an ATF F 4473 10,097 27 CFR 478.124(c)(3)(i) Failure to verify or record Identification document on ATF F 4473 5,913 27 CFR 478.123(b) Failure to maintain an accurate/complete/timely licensee disposition record 5,641 27 CFR 478.124(c)(4) Failure to record firearm information on an ATF F 4473 5,304 27 CFR 478.126a Failure to report multiple sales or other dispositions of pistols and revolvers 4,407

Firearms Application Inspections

ATF conducted 11,156 firearms application inspections. Of those inspections, 7,922 were approved and 18 were denied. The remaining 3,216 application inspections were abandoned or withdrawn.

Explosives Licensees

As of FY 2022, there were 9,461 active federal explosives licenses and permits (FEL/FEPs).

Manufacturers 2,088 Importers 594 Dealers licenses (includes black powder) 859 Limited permits 50 User permits 5,870

Explosives Inspections

ATF conducted 944 explosives application inspections. Of those inspections, 737 were approved and 3 were denied. The remaining 204 application inspections were abandoned or withdrawn.

ATF conducted 3,101 explosive compliance inspections resulting in the following recommendations:

See also How To Smoke Wild Boar Meat There are many different opinions on how to properly smoke meat. This is what has worked in my experience, but there are certainly other successful methods. Experiment and have fun.Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising.The basic issues to control when smoking meat are:1. Maintain a low cooking temperature2. Maximize moisture retention in the meat.Low Cooking TemperatureI keep my cooking temperature around 200°F - 225°F. The goal is to slowly raise the internal temperature of the meat to 180°F and then hold it there for about an hour. “Slow and low” is the mantra. Cooking time will be about 1.5 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out.Many recipes will tell you to pull the meat when it reaches an internal temperature of 190°F or even 200°F. That advice works because it takes about an hour for a modest size piece of meat to increase from 180°F to 190°F. I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam.Lower cooking temperatures of 180°F - 200°F can be used to great success, but the cooking time will be much longer. Cooking at temperatures above 250°F is not recommended because the meat cooks too quickly causing increased moisture loss and does not allow ample time for the collagen to break down (it makes for dry, tough meat).Why 180°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). It is the collagen that makes the working cuts “tough and chewy” when not properly cooked. Collagen does not break down into liquid gelatin until it reaches 180°F. You must break down that collagen by getting the internal temperature to at least 180°F and stay there for about 1 hour. Once you’ve broken down the collagen you will have fork tender meat.Moisture RetentionMoisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats.Brining – Moisture can be added to the meat prior to cooking by brining it. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. A basic brine recipe is 1 cup of table salt per 1 gallon of water. Subtle flavorings can be infused into the meat by including sugar (1/2 cup per 1 gallon of water), garlic cloves, onions, bay leaves, peppercorns, herbs, or just about anything else. However, the primary purpose of brining is to increase the moisture content of the meat prior to cooking. Stir the salt into the water until it dissolves. For large quantities it may be necessary to heat the water to make the salt dissolve. (If you do heat the brine it must be cooled off again prior to adding the meat.) Add the meat and allow it soak for several hours in the refrigerator. For shoulders and legs (2 - 6 lb pieces) soaking overnight is just right. When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. Add your rub/spices and you’re ready to cook.Injecting – Some inject their meat with liquid and spices prior to cooking. Like brining, this increases the moisture content prior to cooking so there will be more moisture left in the meat when it is finished.Basting – Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. Just about any liquid will do as long as it is low in sugar. Sugar burns quickly so only add glazes and BBQ sauces (which are loaded with sugar) during the last 20 minutes of cooking and only long enough from them to firm up.Barding – Covering the meat with fatty bacon or other fats while it cooks is another technique. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. This is a great way to add fat and moisture during the cooking process, but I also find that you end up tasting bacon more than the meat.Wrapping – Once the meat has smoked for a few hours and absorbed a sufficient quantity of smoke flavor the meat can be tightly wrapped in foil. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat (acting more like a braise than BBQ). It’s also a great way to capture the juices for use in a sauce. If you want a crispy exterior (a “bark”) then don’t use a foil wrap and cook a little longer. If you want some insurance on getting a tender, moist final product then use the wrap.Smoke and WoodWood Choice – Just about any hardwood will do. Oak and hickory are some of the most popular and most commonly available. Mesquite, maple and fruitwoods can add a sweetness to the meat, but don’t overdo it. Herb woods like basil, rosemary and thyme can be used in small quantities to add a deeper flavor profile. Avoid softwoods (evergreen trees) because the high resin levels will give your meat an unpleasant taste.Smoke Ring – The “smoke ring” is a reddish/pink coloration just under the surface of the meat. It’s formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. The smoke ring gradually forms until the meat (just under the surface) reaches 140°F, then the formation stops. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. Knowing how a smoke ring forms gives us two practical applications:1. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Conventional wisdom instructs you to bring the meat to room temperature before cooking, but starting straight from a cooler temperature will give your meat more time to develop a smoke ring.2. Since smoke ring formation stops at 140°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). After that the meat will not be absorbing any more smoke flavor or coloring. After 4 hours, just concentrate on keeping a steady low temperature until the meat is done.The Oven OptionNot everyone is blessed with the time, space, and/or patience to play with a smoker. Take heart - you can still get good results with an oven.Heat your oven to 200°F - 225°F. Wrap the meat in foil. Put it in the oven until done as described above. About 1.5 - 2 hours per pound.If you want smoke flavor use your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor into the meat. Then finish the cooking in the oven. If you don't have a smoker or don't want to bother with it - skip this step. It will still be good. Written by Chris Hughes Filed under cooking, cooking tips, learn, recipe, smoke, wild boar Tweet

No violations 2,470 Report of violations 44 Warning letter 158 Warning conference 23 Discontinued 386 Revocation 12 Resolved not revoked 8 Other dispositions 0

Top 10 Violations

27 CFR 555.127 Failure to timely/accurately enter all required explosive inventory identification and quantity information in a daily summary of magazine transaction (per magazine) 999 27 CFR 555.123(c)(2) Failure to record the (brand) name of manufacturer or name of importer of explosive material(s) in the permanent record (Manufacturer) 260 27 CFR 555.123(c)(3) Failure to record the marks of identification of explosive material(s) in the permanent record (Manufacturer) 260 27 CFR 555.206(a) Failure of high explosive outdoor magazines to meet minimum separation distances from specified areas identified within the table set forth under 555.218 79 27 CFR 555.129 Exportation 70 27 CFR 555.207(a)(8) Failure to meet minimum door construction requirements of a type I magazine 66 27 CFR 555.106(a) Unlawful distribution of explosive materials to a nonlicensee/nonpermittee 55 27 CFR 555.208(b)(2) Failure to meet minimum exterior construction requirements of an indoor type II magazine 55 27 CFR 555.125(b)(3)(iii) Failure to record the manufacturer’s mark of identification of explosive material(s) in the permanent record (User) 53 27 CFR 555.29 Unlawful storage of explosive materials 48

Imports and National Firearms Act (NFA)

NFA registration applications (and transfer applications) 764,814 NFA registrations processed (total weapons)/count of forms 709,508 NFA registrations processed (total weapons)/count of weapons 3,059,054 NFA making and transfer tax collected $91,462,604.64 NFA special occupation tax collected $9,569,698.25

Note: All taxes collected for NFA go to the general fund of the U.S. Treasury Department.

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Tracing

ATF’s National Tracing Center (NTC) is the only organization authorized to trace U.S. and foreign manufactured firearms for local, state, federal and international law enforcement agencies. NTC provides critical information that helps domestic and international law enforcement agencies solve firearms crimes, detect firearms trafficking, and track the intrastate, interstate, and international movement of crime guns.

NTC processed more than 623,654 trace requests in FY 2022.

Certified Fire Investigators

ATF’s Certified Fire Investigators (CFIs) provide support for fire and arson investigations throughout the entire United States, its territories and other countries.

National Integrated Ballistic Information Network (NIBIN)

NIBIN provides local, state and federal law enforcement, forensic science, and prosecutors with an automated ballistic imaging system that will aid their investigations by using digital images of shell casings to link violent crimes involving firearms and subsequently identify firearm users in violent crimes.

NIBIN acquisitions 631,533 NIBIN leads 189,197 NIBIN hits 5,913 NIBIN locations 278

Laboratories

In FY 2022, ATF’s laboratories accomplished the following:

ATF laboratory requests for analysis and testing 1,437 ATF laboratory completed analysis requests 1,209 DNA submissions from fired cartridge cases 17 DNA submissions from fired cartridge cases yielding results 11 Fire Research Laboratory engineering cases 8 Fire Research Laboratory research experiments 230 Fire Research Laboratory case test experiments 194 Fire Research Laboratory forensic cases analyzed 37 Fire Research Laboratory fire research activities 22

Budget

The agency’s FY 2022 enacted budget was approximately $1.5 billion.