Posted by NW Ohio Tim on July 28, 2011 at 13:59:21 from (76.76.36.32):
In Reply to: butchering swine posted by big hunter on July 28, 2011 at 01:41:15:
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Well, I don't like disinformation so I've got to respectfully correct you.
You are correct, curing does preserve meat.
Smoking making meat unfit to eat is your opinion, you're entitled to that.
Smoking does nothing to preserve meat is dead wrong. Smoking lowers the moisture content, which inhibits bacteria growth. It also leaves a film of rosin from the burned wood that closes up the cells so bacteria have trouble penetrating it. The old timers didn't have smoke houses just to improve flavor, it carried their meat longer after butchering.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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