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 - Earthmaster Project Progress Just a little update on my Earthmaster......it's back from the dead! I pulled the head, and soaked the stuck valves with mystery oil overnight, re-installed the head, and bingo, the compression returned. But alas, my carb foiled me again, it would fire a second then flood out. After numerous dead ends for a replacement carb, I went to work fixing mine.I soldered new floats on the float arm, they came from an old motorcycle carb, replaced the packing on the throttle shaft with o-rings, cut new ga
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1964 I-H 140 tractor with cultivators and sidedresser. Starts and runs good. Asking 2650. CALL RON AT 502-319-1952
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