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 - 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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