The Hunting Times

 This post is not about disassembling a Benchmade Bugout knife.  That video is here .  Nor is this post about how to modify your Benchmade Bugout knife to make it function even better.  That video is here .  And since those already exist, why do I have to post about it?  Glad you asked... Yesterday we ground 250 pounds (114 kg) of deer meat.  Some of it was cut into pieces too large to fit into the grinder.  And thus, I used my clean Benchmade Bugout knife to cut the venison into smaller pieces. All good, right?  Not if you add seasoning to the deer and also use your knife to clean the grinding plate.  Your knife then becomes a holy mess.  Next year I'm taking a straight blade!  Lesson learned. Even after hand washing my knife, there were still bits of venison and lots of seasonings stuck in all the cracks, crevices, and screw heads.  So much crap, in fact, that the next day, my knife refused to open once all that junk had dried.  Que disassembly and modification to my Benchmade Bu

 So we picked a day that six (SIX) of us could go down to Rob's and grind all of our deer.  And then guys started dropping off like drones after mating (drone = male bee, look up the reference).  Michael was ill and then infected his two boys so he was home with them.  Nick & Alex were taking the kids to the Children's Museum in Indy for the dinosaur exhibit (Christmas present from Grandpa Bill).  That left me, Davey, and Eric to handle the work. And so we left Mulberry on a brisk April morning at 0600 heading to Montezuma - Saturday, 02 APR, 37 oF (0 C).  And we took detour after detour due to all the road closures, finally arriving at 0745.  We unpacked and started the grinding while Rob made sausage sandwiches with egg and cheese on the griddle.  We paused briefly for a snack.  Rob also had made a batch of Deer Spit beer (a knockoff of Reindeer Slobber).  He ran low on water so the batch was extra stout - like 7% ABV.  Tasty regardless. Eric, Dave, and Rob enjoying sausa