Posted by showcrop on July 27, 2016 at 09:08:48 from (75.68.77.41):
In Reply to: OT - Salting Hay posted by Bill VA on July 25, 2016 at 12:35:10:
Quoting Removed, click Modern View to see
The moisture does not go anywhere different from where it goes without salt. It goes slowly into the atmosphere, the rate depending on daily humidity, tightness of bales, and depth in the stack. The difference is in the amount of bacterial action and resulting heat during the dry-down. The salt kills the bacteria, just like on the salted meat.
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