I normally cut off the shoulders, hind quarters, tenderloins and put them in a clean cooler. Mix half a cup of salt and water then fill to the top of the meat. The next day I drain the water off and repeat. Thenext day I drain and cover completely with ice and debone it the next, then grind and make sausage the next day.
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Today's Featured Article - What Oil Should I Use? - by Francis Robinson. I keep seein this question pop up over and over again in discussion groups all over the web. As with many things there are often several right answers and a few wrong ones. Some purist I'm sure will disagree to no end with what I will tell you but most of us out here in the real world don't really care do we ? Some of them only bring their noses down out of the air long enough to look down them anyway. If you are like me you are only doing this old tractor stuff because you enjoy it. You
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