All About Pocket Knives

jerryd6818 wrote: ↑Wed Nov 24, 2021 3:18 pm

Samb wrote: ↑Wed Nov 24, 2021 2:41 pm

fergusontd wrote: ↑Wed Nov 24, 2021 2:32 pm A local gunshop wanted to sell me 300 rounds of .22 CCI Mini mags for $60! Get real! ftd

I stocked up after the Obama fiasco when I was getting 500 rds. for $35 which was a deal. Not long before the purge it was around a buck a box.

Ferg! Get out your calculator. That's only $10 a box of 50. Adjusted for inflation, that's not a bad price.

Just a short time ago I bought a box of 100 Winchester XX 22's for $8. Around here 22's are really scarce they're either nonexistent or outrageously priced. Just saying! ftd

treefarmer wrote: ↑Wed Nov 24, 2021 8:18 pm Wade,
When you get to talkin' about hog parts, you mustn't forget the wonderful dish of "liver and lights" with lots of black pepper. We haven't raised a hog to butcher in years but I can say that pork heart is good just like venison, chicken and beef. Lots of that stuff used to be used to make homemade souse or hog head cheese and don't forget the pickled pigs feet. Folks used to eat everything but the squeal. The canneries used to list all the ingredients of such delicacies as "potted meat", pig lips, ears, tails and such. Now it just says pork or pork parts. I suspect that Spam and Treet also contain all the good parts too.
To keep us on track, we always killed hogs with a .22 single shot rifle.
Treefarmer

They say if you fry the ball's they taste like tenderloins, I'll take their word for it.

fergusontd wrote: ↑Wed Nov 24, 2021 9:23 pm

jerryd6818 wrote: ↑Wed Nov 24, 2021 3:18 pm

Samb wrote: ↑Wed Nov 24, 2021 2:41 pm

I stocked up after the Obama fiasco when I was getting 500 rds. for $35 which was a deal. Not long before the purge it was around a buck a box.

Ferg! Get out your calculator. That's only $10 a box of 50. Adjusted for inflation, that's not a bad price.

Just a short time ago I bought a box of 100 Winchester XX 22's for $8. Around here 22's are really scarce they're either nonexistent or outrageously priced. Just saying! ftd

I just bought 2 50 round boxes of .357 mag with shipping it was $145.

gsmith7158 wrote: ↑Wed Nov 24, 2021 10:22 pm

fergusontd wrote: ↑Wed Nov 24, 2021 9:23 pm

jerryd6818 wrote: ↑Wed Nov 24, 2021 3:18 pm

Ferg! Get out your calculator. That's only $10 a box of 50. Adjusted for inflation, that's not a bad price.

Just a short time ago I bought a box of 100 Winchester XX 22's for $8. Around here 22's are really scarce they're either nonexistent or outrageously priced. Just saying! ftd

I just bought 2 50 round boxes of .357 mag with shipping it was $145.

You must have really wanted them. The prices will eventually come back down when and if things get back to normal before covid.

Ammo buys are out there, look and look some more. If you are buying online, buy in bulk. Otherwise shipping is a killer. Ammo has to be shipped UPS or FedEx.
.357 is one that hasn’t come down in price compared to 9mm or .38spl.

Meridian_Mike wrote: ↑Wed Nov 24, 2021 8:35 pm

treefarmer wrote: ↑Wed Nov 24, 2021 8:18 pm
To keep us on track, we always killed hogs with a .22 single shot rifle.

Yep, one shot right 'tween the eyes.
Then hang 'em, bleed 'em and start scraping the hair off.

treefarmer wrote: ↑Wed Nov 24, 2021 8:18 pm Wade,
When you get to talkin' about hog parts, you mustn't forget the wonderful dish of "liver and lights" with lots of black pepper. We haven't raised a hog to butcher in years but I can say that pork heart is good just like venison, chicken and beef. Lots of that stuff used to be used to make homemade souse or hog head cheese and don't forget the pickled pigs feet. Folks used to eat everything but the squeal. The canneries used to list all the ingredients of such delicacies as "potted meat", pig lips, ears, tails and such. Now it just says pork or pork parts. I suspect that Spam and Treet also contain all the good parts too.
To keep us on track, we always killed hogs with a .22 single shot rifle.
Treefarmer

Yes sirs! A 22 between the eyes, cut their throats while they're still squealing and hang em. Dip em in the scalding tank and scrape. Some of the finest eating you'll ever have. mmmm salt cured, hickory smoked ham meat!

I haven't had any good souse meat in years, or fresh hog liver either.

Samb wrote: ↑Wed Nov 24, 2021 10:04 pm

treefarmer wrote: ↑Wed Nov 24, 2021 8:18 pm Wade,
When you get to talkin' about hog parts, you mustn't forget the wonderful dish of "liver and lights" with lots of black pepper. We haven't raised a hog to butcher in years but I can say that pork heart is good just like venison, chicken and beef. Lots of that stuff used to be used to make homemade souse or hog head cheese and don't forget the pickled pigs feet. Folks used to eat everything but the squeal. The canneries used to list all the ingredients of such delicacies as "potted meat", pig lips, ears, tails and such. Now it just says pork or pork parts. I suspect that Spam and Treet also contain all the good parts too.
To keep us on track, we always killed hogs with a .22 single shot rifle.
Treefarmer

They say if you fry the ball's they taste like tenderloins, I'll take their word for it.

I haven't had the hog version, but I know first hand that off a calf or rooster they're absolutely delicious. slice them then, bread them and fry them up. Some of the best eating you'll ever have.

Fellers, we are getting off into some deep stuff now! My 98 year young, father-in-law, a Florida Cracker cow hunter turned butcher was always up to something interesting when processing in the custom kill business. The topic of mountain oysters came up and he said, "The next time we kill a couple of young bulls, I'll salvage them for y'all and tell you how to cook 'em." True to his word he salvaged several pairs. He dressed them for us and then said you slice them and dice them and fry 'em. We decided to dice them after they were cut in half long ways. I kept a half as it was. Those that were diced, seasoned, breaded and fried were deliscious! The full half was also delisious but it seemed to get bigger and bigger as I tried to swallow it! Then there is the thymus gland or pancreas of a younger beef, another delicacy.
The butcher always got the head and the tail of the beef unless the customer asked for them. Lots of lean meat on a cow head and everyone knows about ox tail, it has become a delicacy. Grandpa would grind the head meat, add the sectioned ox tail in a pot and cook it till the meat came off the tail bones. He called it "Alpha and Omega stew"!
On the subject of killing the hogs, Grandpa always has us to shoot them right behind the ear, angling forward toward the snout. They dropped like a rock. He said some hogs had such a thick hide that the little .22 would ricochet and just make 'em mad.
Later on, the inspection rules changed and if an animal was killed with a lead bullet, the head was condemned, went in the gut barrel. They bought a fiber bullet designed especially for kill floors.
In the kill box at his processing plant, he had a special head catch that was used for Kosher kill. The Rabbi would come and say a few words and cut the animal's throat. Grandpa didn't like that procedure. He knew the critter suffered when this method was used. He figured the Rabbi was sort of liberal and talked him into letting him shoot 1st then the Rabbi could stick him and see the same blood.
Enough rabbit chasing for now.
Treefarmer

Interesting. Now about that rabbit chasing..?….

Boji wrote: ↑Thu Nov 25, 2021 4:48 am Interesting. Now about that rabbit chasing..?….

Me and my middle boy jumped a rabbit behind the barn today while we’re testing out his new Mossberg Maverick 88 12 gauge. Unfortunately we’d already shot all the shells I took down there or we’d have a a rabbit soaking in the fridge!

See there, I chased a rabbit and got back in topic!

treefarmer wrote: ↑Thu Nov 25, 2021 4:43 am Fellers, we are getting off into some deep stuff now! My 98 year young, father-in-law, a Florida Cracker cow hunter turned butcher was always up to something interesting when processing in the custom kill business. The topic of mountain oysters came up and he said, "The next time we kill a couple of young bulls, I'll salvage them for y'all and tell you how to cook 'em." True to his word he salvaged several pairs. He dressed them for us and then said you slice them and dice them and fry 'em. We decided to dice them after they were cut in half long ways. I kept a half as it was. Those that were diced, seasoned, breaded and fried were deliscious! The full half was also delisious but it seemed to get bigger and bigger as I tried to swallow it! Then there is the thymus gland or pancreas of a younger beef, another delicacy.
The butcher always got the head and the tail of the beef unless the customer asked for them. Lots of lean meat on a cow head and everyone knows about ox tail, it has become a delicacy. Grandpa would grind the head meat, add the sectioned ox tail in a pot and cook it till the meat came off the tail bones. He called it "Alpha and Omega stew"!
On the subject of killing the hogs, Grandpa always has us to shoot them right behind the ear, angling forward toward the snout. The dropped like a rock. He said some hogs had such a thick hide that the little .22 would ricochet and just make 'em mad.
Later on, the inspection rules changed and if an animal was killed with a lead bullet, the head was condemned, went in the gut barrel. They bought a fiber bullet designed especially for kill floors.
In the kill box at his processing plant, he had a special head catch that was used for Kosher kill. The Rabbi would come and say a few words and cut the animal's throat. Grandpa didn't like that procedure. He knew the critter suffered when this method was used. He figured the Rabbi was sort of liberal and talked him into letting him shoot 1st then the Rabbi could stick him and see the same blood.
Enough rabbit chasing for now.
Treefarmer

There was a Mexican family that owned a restaurant in Glasgow, Kentucky. Sadly they sold out, but in addition to their menu that looked a lot like most Mexican restaurant fare, they always had something special cooked up in the kitchen fkr the family and local Hispanics.

Speaking Spanish, I got to know them pretty well. I’d go in and ask what they had back in the kitchen and usually ordered that. One day when I asked he said, “tacos huevos del torro”. That’s “bull eggs tacos”. Of course I said, bring ‘em!

The huevos were diced up and fried, served on hot, fresh corn tortillas with onion, cilantro, sliced radishes, and a fairly warm green salsa. DELICIOUS!!!

Colonel26 wrote: ↑Thu Nov 25, 2021 4:55 am

Boji wrote: ↑Thu Nov 25, 2021 4:48 am Interesting. Now about that rabbit chasing..?….

Me and my middle boy jumped a rabbit behind the barn today while we’re testing out his new Mossberg Maverick 88 12 gauge. Unfortunately we’d already shot all the shells I took down there or we’d have a a rabbit soaking in the fridge!

See there, I chased a rabbit and got back in topic!

Boji, we didn't do much rabbit chasing as the little critters usually had "wolves" in their backs as did the gray squirrels in the early part of hunting season.
Wolves was an old-time name for the common cattle grub that migrates through the body of the animal. Grub was another name for the larvae of the heel fly. "Warbles" is another name. They can be found in cattle, deer, squirrels, rabbits and even humans. I've not seen them in a deer but plenty in the rabbits, squirrels and cattle.
It maybe our warmer climate that allows this pest to show up.
No rabbit chasing till it's been cold for a long while. Rabbits are legal game year-round in Florida, bag limit is 24.
Treefarmer

treefarmer wrote: ↑Thu Nov 25, 2021 5:17 am Boji, we didn't do much rabbit chasing as the little critters usually had "wolves" in their backs as did the gray squirrels in the early part of hunting season.
Wolves was an old-time name for the common cattle grub that migrates through the body of the animal. Grub was another name for the larvae of the heel fly. "Warbles" is another name. They can be found in cattle, deer, squirrels, rabbits and even humans. I've not seen them in a deer but plenty in the rabbits, squirrels and cattle.
It maybe our warmer climate that allows this pest to show up.
No rabbit chasing till it's been cold for a long while. Rabbits are legal game year-round in Florida, bag limit is 24.
Treefarmer

24!!! Wow! Here it’s 4 and we have a season. Rabbits have wolves here too in the warm weather and then there’s tularemia too. We don’t shoot any until after the first hard frost.

From an April 1947, New York newspaper.
Caption(s), if any, are on the BOTTOM of the corresponding picture(s).
Click on the picture to ENLARGE.

That would be like bomb testing, Skip. No thank you.

1967redrider wrote: ↑Thu Nov 25, 2021 8:07 pm That.....

I think that O.S.H.A. would be slightly upset.

Now that’s a man of great faith, or great stupidity one or the other.

I notice the owner of the company is doing the shooting and the employee is wearing the armor…

No wonder labor unions became popular back in those days…

We have the neatest drug store around! One side is a pharmacy and the other side has guns and fishing tackle. After I pick up a prescription, I usually find myself on the "good" side of the business, just lookin'. This morning, no different except I found some ammo that I have been looking for almost 10 months. I found some 6.5 Grendel ammo with brass cases. I have some steel cased rounds from Wolf, FMJ and was tickled to find some Hornady hunting ammo. Treefarmer

Nice, tree. What do they cost for a box of 20?

They were way too much, at little over 30 bucks. They were the 1st I had seen locally, Walmart and Tractor Supply ammo shelves look like Old Mother Hubbard's cupboard.
I'm not sure if I want to use this type of rifle but the FMJ ammo is easy to get so I'll play around with it. I saw a set of reloading dies a while back that was over 100 bucks, they have now come down some. Can't use the steel cases from all the Wolf ammo that I have so I splurged and bought the Hornady stuff and will try to retrieve the brass as I shoot.
Treefarmer

I have been working on this project for the past couple of weeks. It is a Kydex brass catcher for a Ruger PC9 carbine. There are brass catchers commercially available like this, but many of them use a mesh bag which the hot brass will eat a hole right thru. My nephew works for a business that uses Kydex and he gave me a bunch of 8x10 and 9x12 pieces of scrap. It is the common smooth on one side textured on the other Kydex, easy enough to work with except, epoxy, Gorilla, and cynoacrylate glues will not work on Kydex. That is why you see holsters and knife sheaths typically riveted together, or heat welded using specialized equipment. I had made a previous one of these a few years back for a Ruger Mini 14 and eventually had to make aluminum L bracket clips drilled and pop riveted to the corners to keep it together. It was not pretty, but it did work. This first prototype was assembled with masking tape for initial testing to check the dimensions and locations of the ejection port and operating bolt handle clearance. Also the mounting bracket which attaches to the picatinny flat top receiver was checked and finalized. Every thing checked out and the final working piece was cemented together using RTV black silicone like that used for aquariums, with the addition of black 90 mile per hour tape on the outside corners. Seems to work good, catches 100% of the empties, easy on and off the weapon. In this part of the country, outdoor shooting in the winter presents its own problems. Your are most likely standing on hard pack snow or ice and when the hot brass hits the ground, it melts its way down into the surface until it refreezes and is impossible to recover. And with the price of brass for reloading today, your dont want to lose any. Back in the early 1970s, I had a SAA clone that fired 44 special. A friend was out shooting with me one time and I loaded the piece and handed it to him. He touched off 6 rounds, ejected the empty brass into his hand and threw them as far as he could. He then looked at me and said "Oh, did you want me to save those?" Back at that time 44 Special brass was hard to get and I had just made 50 of them by trimming 44 magnum brass, which is a lot of work with a hand crank trimmer. I told him, "If you just wanted something to throw, why didn't you say so. I would have given you a handful of quarters."
Pieces of Kydex cut to shape. Prototype temporarily assembled with tape Test fitted to gun

Finished product at the range the other day.

Very nice, OC! With no access to Kydex, could a catcher be made out of sisal twine, cotton or hemp? Just thinking about materials that wouldn't melt like nylon.

1967redrider wrote: ↑Fri Jan 21, 2022 8:32 pm Very nice, OC! With no access to Kydex, could a catcher be made out of sisal twine, cotton or hemp? Just thinking about materials that wouldn't melt like nylon.

Kydex is available from the knife maker suppliers to make sheaths. Or the materials you mention could be woven to make a "basket". The Kydex one I made years ago for a Mini 14 was difficult. I glued it with epoxy and put it on the gun. Mini 14s are reknown for their violent abuse of brass. On the first shot, the ejected brass hit the Kydex and the glue let go and the pieces fell in a pile on the ground. I reassembled it with aluminum clips and pop rivets.