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 - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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