Posted by Ken Macfarlane on July 26, 2016 at 15:26:34 from (142.166.168.2):
In Reply to: Re: OT - Salting Hay posted by Traditional Farmer on July 25, 2016 at 13:20:41:
No, packing something that is a continuous product at uniform moisture is not the same. A wet ham will dissolve salt and the salt can diffuse into the meat.
Hay, even at 30% average has areas of high and low moisture content and even a chunk of salt touching a wet stem can't transfer that salt to the next stem over, its stuck in the one touching the salt.
The salt has little to no ability to absorb water unless it was stored desiccated, which no one I know who salts hay does.
If the hay is wet, you need air movement around it to take away the moisture. Don't pack damp hay multiple layers deep in a barn and expect salt to prevent your hay from catching fire! You are literally playing with fire at that point.
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