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 - George's Fordson Major - by Anthony West (UK). This is a bit of a technical info to add on to the article about George's Major in the "A Towny Goes Plowing" article. George bought his Major from a an implement sale about 18 years ago for £200.00. There is no known history regarding its origins or what service it had done, but the following work was undertaken by Harold alone to bring it up to show standard. From the engine number, it was found that the major was produced late 19
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