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 - New Life for an Old Allis - by Tyler Woods. My friend Jon, has an old '39 Allis Chalmers B. He thought it a marginal tractor that had long since served its time. She smoked terribly and never had much power but he couldn't afford another so he was limping along with what he had. Jon's Allis has a small front loader and though it doesn't carry much, it serves his needs. It was the hard starting and low power that made him think it was time to replace the old girl. Jon called me to help him discover why his tractor wouldn't start
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