ON This past Saturday Nancy and I passed the ownership of our sailboat to new stewards. With proper care she should last for another fifty years. So now I am land locked and not terribly thrilled about the prospect.

Chris, start by flinging apples at him. That will convince him that you are not as friendly as he presumes.

Just the same as fresh meat. Not more than a couple of days.

pork fat is a complex mixture of several fats with small differences in structure. I once saw the analysis of chicken fat being sold as animal feed and they named about 12 fats that made the whole mixture. I should think that the cooks during times past determined that it was time to make soup from ...

Ahh! The Joys of an internet search. Just misspell haedchease and you will come up blank. The right key words only.

There are about six recipes over in the recipes section here: http://www.meatsandsausages.com/

In Virginia it required one squirrel and one muskrat.

Some people simply don't have enough to do.

For my way of cooking there is no waste in either a butt or a picnic however the butts have the highest meat to bone ratio. I cure and smoke the hock, bone and hide for soup.

I am quite fond of chutneys. I make several but there are recipes for hundreds.

Throw a grasshopper into the spider web and watch the resulting show.

I am having to work at getting over the idea that flaxseed oil and linseed oil are the same oil that I use for rubbing into wooden tool handles and work bench tops. I guess that food grade flaxseed oil could be used for wood finishing but linseed oil wouldn't do well as food.

Your English writing is quite good enough.

If you can certify the pork as of pathogens you can safely eat it uncooked and cured and smoked. All f the other methods of use result in cooking.

Most of the exudate that I get with my 3-4 pound butt portions is reabsorbed by the end of the curing time period. However butt portions are very well marbled so they are never very dry.