EDUCATIONAL INCUBATION & HATCHING CHAT THREAD, w/ Sally Sunshine Shipped Eggs

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I am digging thru Bob's pics and thought of your switch.
These are photos taking in a house he helped restore back in 2007 I think I read. The house was built in the late 20's.
cloth covered wires and ceramic isolators. Crack pipe tubes thru the heart pine studs. industry standard in the 20's/30's... fire hazard maybe?
Yes! If you peal back the cloth, you should find paper wrapped wires...Paper!
 
I admit to playing with the weed eater in the house while drinking coffee.
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I ain't wearing dorky glasses! I don't like to wear sunglasses as it is.
Bob use to say that. Then he got a chunk of slag to stick him in the eye and the Dr said stare at that clock on the wall and concentrate.. don't move or flinch while I pulling it out with these tweezers.. true story. Now he uses sunglasses when wacking.
:cool:
 
Very nice!
It is hard to find that cut in stores here
This is the exact photo where the steaks came from.
The larger Gilt. The smaller Gilt went to my Father for a barter for an E Z Go Golf Cart.
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Photo taken the day they were loaded into the trailer.
Ours weighed in @ 300#. His 280 something.
Was aiming for 250# but got side tracked. Got them to process just in time. After 300# they put on mostly fat because they are peaked in growth cycle. Sorta like a male human that reaches the age of 18. He is done growing and starts aging. You have to process while they are in their prime to avoid fatty meat.
Almost no grease drips or seeps from our sausage.
Took awhile for us to learn this. Years ago we would just throw bread and table scrap garbage, treats or what ever we had to get them big fast. Our yields were fatty, lard grizzle meat. Now a days, nuttin but high quality grains, greens and clean water.
You are what you eat, and the difference is night and day.
 
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This is the exact photo where the steaks came from.
The larger Gilt. The smaller Gilt went to my Father for a barter for an E Z Go Golf Cart.
View attachment 1147286
Photo taken the day they were loaded into the trailer.
Ours weighed in @ 300#. His 280 something.
Was aiming for 250# but got side tracked. Got them to process just in time. After 330# they put on mostly fat because they are peaked in growth cycle. Sorta like a male human that reaches the age of 18. He is done growing and starts aging. You have to process while they are in their prime to avoid fatty meat.
Almost no grease drips or seeps from our sausage.
Took awhile for us to learn this. Years ago we would just throw bread and table scrap garbage, treats or what ever we had to get them big fast. Our yields were fatty, lard grizzle meat. Now a days, nuttin but high quality grains, greens and clean water.
You are what you eat, and the difference is night and day.
You are so lucky!
We raised a pig or two growing up along with some beef. I fondly remember the freezer full of white packages...

Now I would have to buy from a farmer since I live in town.

Maybe some day I will move back to the country
 
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Bob use to say that. Then he got a chunk of slag to stick him in the eye and the Dr said stare at that clock on the wall and concentrate.. don't move or flinch while I pulling it out with these tweezers.. true story. Now he uses sunglasses when wacking.
:cool:
Years ago while weed wacking a pebble took out the largest window on my house. It couldn't have been the small easy window. Yes I had goggles on.
Better to look goofy than to not look at all.
 

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