that looks like a rather large side of meat or even a small smoke house I would like to see how it is built and build one need to know how to operate it also no one around here does that anymore.I just butchered my 500+ lb sow last weekend and will have a couple more to do in a few months. Had to pay a guy to help me cut it and use his equipment but with over 300lb of meat I know what was fed we enjoy every bite. He is curing the strick-o-lean and said it will be ready in a couple weeks. He said all I would need to do is smoke it for it to be bacon. I have 2 freezers and both are full of deer and pork.
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Today's Featured Article - Oliver 550 Clutch Overhaul Tips - by Greg Sheppard. I got my 1964 Oliver Model 550 (serial 141-139-519) second-hand and used it for several years before the clutch began to slip. After taking up the pedal linkage several times I saw it was going to take more than that. The engine had been leaking oil at the rear seal and I suspected
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For sale Farmall super A tractor is complete and has just been setting for awhile,it was running when pulled out of the barn,shouldn’t take to much to get it going asking 1100.00
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