Took the first step towards building my shop

[Frank S]

Sounds familiar. Were I grew up in Manitoba some guy lost control of African wart hogs. Manitoba winters are plain nasty and it was thought that they would die off. Hah! Adaptable little buggers. No limit on them now.

I used to raise two pigs a year, chickens and ducks. It cost more then to raise them then buy them. But I knew what they ate. And they tasted much better. The little barn will be a machine shop soon enough.

And the meat will not be injected with more water content than the weight of the meat. When did that all start anyway? Before I left for the Middle East I could find fully cured Hams wrapped in cloth and hung above the butcher counter not refrigerated, if you wanted you could even slice off part of it and eat it without cooking it first. Now even if it says fully cured it will also say up to 60% water added by weight,even after you cook one for several hours, once the meal is over you have to put it in the fridge.