Today I did something stupid, again, with a knife of course.
Been trying to get all of this past season's venison scraps ground and turned into sausage. After we process a deer, we simply freeze the boned-out shoulders, neck meat and trimmings to accumulate enough to make at least 25 pounds sausage at a time. During the season I can't find time to make sausage and still be in the woods, that's what freezers are for.
When I was gainfully employed, we always made sausage during the school district's Spring Break, a week to do a bunch of sausage, now it's whenever you get a chance or when you run out. This in mind, I decided to make another batch this coming Monday (no dr. appts).
A batch of our mix is 60% venison and 40% pork, usually Boston Butt. We buy butts on sale and keep them in the shop freezer. Most times there are two butts vacuum sealed together, 20 pounds +/-. So, 15 pounds of lean venison and 10 pounds of pork make a batch plus seasoning. All this to explain how I used my knife today. I needed to separate 2 hard frozen butts, not having a proper meat saw handy, I used my 5" Camillus Pilot's Survival knife that I obtained somehow at Camp Lejeune in the late 60's. Driving the blade with a rawhide mallet between the frozen butts several times along the joint finally separated the two pieces of pork but not before I somehow speared the inside of my middle finger on the right hand swinging the mallet.
Choked the finger with a big rubber band to stop the bleeding and dressed it with a leakproof bandage, put on a glove and finished the job.
- Gloves on after the accident. Camillus, mallet and Boston Butts.
- A small puncture wound. Miss Joy said I left a good blood trail all the way to the bathroom sink.
Treefarmer
I don't know what looks better that big 'ol juicy sausage or the big 'ol beautiful #35? 
And cutting other things as well... 
.... 
..... 
... But .... 
..... Apparently, 
cutting scapes off the garlic 
