AKN
Master of Disaster
- Messages
- 470
- Location
- Derby GB
I’m thinking aerial (antenna) farm!Yesterday if that counts I acquired a load of telegraph poles, a thousand and one uses about here
View attachment 359868View attachment 359869
- Thread starter monkeymark
- Start date
Rather a lot of pork! 148 lbs of Cumberland sausages & burgers, five loins curing for bacon, and ten half legs curing for ham, and a considerable amount of pork joints for roasting.
Curing will be finished in ten days turning every day
then starts the slicing and packing "
Curing will be finished in ten days turning every day
then starts the slicing and packing "
Blobber
Forum Supporter
- Messages
- 3,399
- Location
- lincolnshire
Yum! ours arent ready until November
Arc Tourist
Member
- Messages
- 5,026
- Location
- Wales
Its no big deal. Punch holes are usually close enough for all practical purpose, unless its for aircraft work where precision is required. I recall decades ago when we were putting in a new overhead crane rail system at one of the Lockheed facilities where they fabricated wings and other fuselage sections. I noticed that all holes for rivets were drilled.
Now this says nothing about the tool - and the different inserts make it quite interesting - but the people who developed the appearance of the product apparently suffered from an identity crisis:
View attachment 359895
Even I can tell right off the bat that the sizes are fractions of an inch.
Ok, let them metricate, be my guest .... but with the sheet thickness they revert back to old times .... maybe they didn't know how to convert ...
In the storage mold, they then find their way into both worlds.
Not important, I just thought it was funny.
Carsten
--
Arc Tourist
Member
- Messages
- 5,026
- Location
- Wales
Today we dropped off some stuff at the local recycling centre "Shed", and while there I acquired a golf bag trolley which I'm going to modify to fit a 12 litre bottle for to & from a vehicle transport for use at an air rifle range.
.
.
For collection certainly, but I'm rather horrified at the cost of production - Total cost to this stage was £1040 for three 6 month old pigs. Now it's all against me in the sense that they have been completely grain fed, and doing these things in small numbers is never really viable. But there's no way I can compete with (say) Sainsburys on price. Quality is superb - I had three sausages for lunch and confess went on to finish off the other three (the sausages are packed 6 to a bag. This time I went for a commercial cross breed bred for a long & lean body. Previously I've had Gloucester Old Spots, Saddlebacks, Large Blacks and other rare breeds but they carry a lot of fat. Previously the bacon needed 1/3 fat trimming off but these one have produced loins that are much better formed with a large eye and sensibly thin fat layer, as I intended.
Rannsachair
Forum Supporter
- Messages
- 4,394
- Location
- Lochgilphead, Argyll, Republic of Scotland
Decided to add a "Bacon Slicer" to my Matchless, arrived today:
who cares .
DAPPH
as dyslexik as I'm daft
- Messages
- 7,489
- Location
- Near to Cross Hands Llanelli SouthWales GB
Hope so , five months in a freeze at - 21oC r & it will still start to get the rancid pork fat taint . 30 pound of home made Lincolnshire sausages vac packed & sealed in packs of 8 is how I found that out along with 10 kg of pork shoulder in heat sealed vac packsWill any of this be available for sale to the plebs? That's me
Farside
Badly Welded Man
- Messages
- 6,288
- Location
- Ireland
You mean a Ped Slicer.
I hate those things, they were banned for a good reason.
Beeezer
Things are really chaining for the better….
- Messages
- 855
- Location
- Northampton
My favourite meet! Love pork!
Rannsachair
Forum Supporter
- Messages
- 4,394
- Location
- Lochgilphead, Argyll, Republic of Scotland
Do not think they were banned, just the requirement to have one removed. I have been riding 40 plus years and never hit a pedestrian, rarely see pedestrians on our roads. My plate is an aluminium repro , so would crumple hitting anything..
James1979
Member
- Messages
- 8,418
- Location
- Orkney
They were not banned but not allowed on a vehicle first used after 9? (It’s 91 or 97 I don’t remember without looking).
I know this because I used to have one on my 91 DR350 because it annoyed a traffic policeman I used to work with. He was an absolute cock so any means of annoyance toward him was seized upon.
Also. If you get tw@tted by DR350 with an 18 stone me on it at even 30mph I think a poxy bit of alu sheet is going to be the least of your issues
Seadog
Save the planet. It's the only one with rum!
- Messages
- 12,955
- Location
- NE London - UK
Would you like to test that theory, Tom?
Rannsachair
Forum Supporter
- Messages
- 4,394
- Location
- Lochgilphead, Argyll, Republic of Scotland
There are a few folk I would be happy to test it on..... not sure about the ride to the Kremlin thoughWould you like to test that theory, Tom?
Thanks. I'd like some, but I can't justify the diesel
So it goes.Glad you've got the pig meat you wanted. I've had some very good Saddleback pork, but I suppose rare breeds became rare because of that excess fat - and they're slower growing.
Hope so , five months in a freeze at - 21oC r & it will still start to get the rancid pork fat taint . 30 pound of home made Lincolnshire sausages vac packed & sealed in packs of 8 is how I found that out along with 10 kg of pork shoulder in heat sealed vac packs
Now that's danting.
Certain sausage skins give a taint when frozen long term but oddly others don't. I have burgers made from the same sausage meat as the sausages and I know for a fact that they are OK for well over a year when kept @ -21 C, no skins you see.
Blobber
Forum Supporter
- Messages
- 3,399
- Location
- lincolnshire
Cant say thats a problem we have ever had and a few bits have been lurking in the freezer for a good 12 months, now boar taint thats a different matter its odd as not everyone can taste itHope so , five months in a freeze at - 21oC r & it will still start to get the rancid pork fat taint . 30 pound of home made Lincolnshire sausages vac packed & sealed in packs of 8 is how I found that out along with 10 kg of pork shoulder in heat sealed vac packs
