Posted by big hunter on July 28, 2011 at 01:41:15 from (209.150.97.27):
I"ve raised and had several steers butchered but never swine. I have 2 pigs to be butchered in the end of November. We are planning on keeping all the meat (cut, rapped and frozen) unless somebody we know wants a half of one. Anyhow, Question is...do I need to have the butcher "cure" or "smoke" any of the meat, all the meat, just some cuts, or what? We are a family of 5 and we probally won"t get it all eaten in 6 months. (Butchered at 200 to 250 lbs. each, so end up with 200 to 300lbs. of meat?)
so what are the reasons to "cure" if it"s going to be frozen.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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