mrsmackpaul

Very interesting read Paul

NewZealand back in the 70s or maybe late 60's built self steering trailers High speed trailers that the back end steers itself around the corner A really really smart simple design that works unbelievably well The trailer tracks pretty much exactly the same as the prime mover I can try and explain how they work but it is something you have to see with your own eyes Anyway, if I get talking about these wonders of wonderment I'll be here all night I tend to like really simple yet really smart ideas like these trailers Oh NewZealand has very few roads you can do 60 MPH for only a few mile at best before a sharp turn, some days a twist and turn all day A amazing place to visit if you ever get the chance, the pictures of NewZealand dont do it justice Paul

Not a normal hydraulic size, I know this because of my own shopping adventures Ended with a standard low pressure hose, "Ryco Trucker hose" Pretty sure Ryco is a Australian brand https://www.ryco.com.au/product/t5-trucker/ Should be able to cross reference off the list My stuff was woven reinforced type of deal, so if the link works, 350 psi Paul

I would suspect you could just buy the said beast and bring it home butch er it yourself Make a crate for the back of your little Chev or F truck (sorry cant remember witch you have now) Or Google the "Good Life" tv series and watch a couple trying to live self sufficient in the U.K. back in the early 80s A great comedy They grow their own and make their own everything from power to food A good old series full of silliness Paul

All I can think of is Caddy Shack the movie Dunno if these are same thing, gave me a chuckle years ago Paul

They were available in Australia Different weight law's made these advantages European trucks generally have set back front axles, different brands made specials for Australia with the axles set forward for Australian weight laws when the laws were changed Paul

Boiling scaleds the skin of the pig, just like your hand and makes a mess, cooks the skin and then you get no crackling, dunno if pork is worth eating without crackling We only put about 6 inches of water at the most in the tub By the time you drop the pig the water goes up a bit Dunno aboit making hams, some blokes do I never have When doing cattle you need to pump the corn beef When making sausages out of deer we would use about 70% pork A lot of dehydrated people when sausages are been made, makes for a interesting drive home It's more of a social engagement tjan a money saver, but great fun with mates The start of the night the strings of sausages are very neat and even End of the night the sausages are very custom to length and ability Old timers used to slit the throat when the pig was alive to collect the blood for black pudding, I don't get excited about black pudding and if I gotta knock something on the head I prefer it to be as quick and painless as possible With pigs and cattle, they are usually very tame like a pet as they have been hand reared for a month or more to grow them out All in all, pigs are a lot of fun to do, cattle are a lot of work and sheep are all done on the band saw If you haven't done one before you teally need to find someone that knows what they are doing and go and help them butcher some stock first Get them help you, even if you give away a large portion of the beast Encase anybody hasn't picked it up yet thru my ramblings A lot of people claim, hang on I'll do that in capital letters CLAIM THEY CAN BUTCHER A BEAST but very few can I am not even close to been a expert but have seen a lot of disasters Preparation is the key, and a lot of helpers Take your time, buy some books on butchering and if you have a cool room, take your time First cattle I did I had no cool room and just hung the quarters under the tank stand and wrapped the in bed sheets that were wet and the wrapped them in shade cloth to keep the flies off A bloody big job it turned out to be We stacked it all into large freezers as we went Found out later when it freezers, freezes it freezes in what ever shape it is and in a giant block Lesson number 2, the work isnt done when the meat is in the freezer Gotta empty out and restack it every week until it's fully frozen otherwise you will never get it out and the cook will go crook at you Some people say leave meat to hamg for two weeks before butchering If you think about it some of your meat has been dead well over a month before it's fully frozen To me that's a quick way for a lot of people to get crook Cryovac machines are a good help Anyway I could ramble on for hours Paul

Prices on fert are thru the roof at the moment Dunno what the excuse is this year, just amother rough end of the pinapple type of deal Paul

Your probably right, bit hard to tell with no answers Think like on a mechanical motor that won't allow the governor to fully open in some gears But gay, modern and electronic 🤪 Paul

Maybe only smaller Jap trucks that are standard run of the mill type of deals Heavy trucks in Australia are pretty much all custom built, even bog stock plane jane white trucks are pretty much custom built I think the numbers sold in Australia by world standards are tiny, but what we want is so specialized it has to be this way Paul

Looking the goods Well done and enjoy Paul

Dunno Brocky, to far away, I'll see what I can find out Paul

When doing pigs we always used a old bath tub Lay chains across the tub before the pig goes in so you can turn the okay with putting your hands in the water Also use the chains to rub the hair off the side facing down 68° C 154° F is the proper temp, thats what I was taught A little blow torch burns the remainder hair of easily Then to get the patches of brown or black pigmentation off the skin a nice round river rock that fills your palm rubbed on the skin removes all the pigmentation and leaves the skin white I'm definitely getting to old to even know this stuff I never light a fire underneath but warm the water beside were I working and bucket the water in to get the temp right As Swishman say, but what I know Happy butchering everyone Paul

https://fb.watch/o79u8kOKCM/?mibextid=adzO7l Clickty click Paul

I think most trucks are rigid until they pass beside the transmission Paul

Okay, apart from the typo of 14 grand revs Diesels need two things to work Fuel and air At 1400 does the exhaust run clean ? If it does your running out of fuel If it's black, your running out of air I can't give any further advice until these two questions are answered sorry Paul

There's some photos here that need blowing and in hanging in the house, possibly even the dealership the new truck came from Some smarter than me could think of a smart caption comparing the two Really great photos I'm impressed with both trucks As for the price, you yanks have been spoilt with cheap trucks for 50 years or more, you wouldn't want to buy a truck in Australia, you'd all fairly die in the ass at new truck prices out here Paul

I find if I use a die nut instead of a die they work better, I feel a die is to aggressive and takes metal off the thread, a die nut sort of just cleans it up and pushes the thread back into shape rather than cut You blokes might not call them die nuts, you use funny names like zerk for grease nipples Imagine telling a shelia she gas zerks you could, oh never mind lol Heres a picture of a die nut They are only any good for cleaning up threads, not cutting them Paul

Well the exact opposite has happened in Australia After a drought for a few years in a row we have had the best seasons I have ever seen in my life fir the last few years The farmers out bid everone to restock and now Australia, at least the eastern half is over stocked and a drier year is predicted this year Cattle prices have more than halved this year in the sale yards Super markets are different, the meat price has dropped a little I'm not really a pork or chicken man but I do prefer lamb chops, used to buy a side of lamb once As far as butchering a beast (cow or steer) you need probably at least one person that really knows what they are doing to break down the quarters and at least two good helpers to then process (make it into steak and mince roast, silver side etc)and pack the meat You then need a huge deep freeze and restack it eack week as it slowly freezes It takes three of us all day to do a beast This doesn't include the day you kill it as the meat needs to hang for a week in cool room to set, if you don't let it set, butchering is a huge job as it just wobbles about And yes I have done a few in my life Anyone that says they can do a beast in a few hours isnt been honest and isnt including killing, quartering, salting the hide, then butchering You can break the quarters down to cuts of meat in a few hours but definitely not butcher it And you need a really good back to carry the quarters from the front end loader or were ever you killed the beast into the cool room Is it worth it, with out a doubt in my mind it is but it's a huge job Ideally we would find people we new quite well and swap meat about so we got plenty of lamb and pork and they got plenty of beef Only swap meat with people you know well because if they haven't chilled it right you can easily end up crook and chucking meat away We also run all the bones thru the band saw for the dogs later on and put the bones in freezer Paul

No harry I've got no idea on the original owner, I would be surprised if it was ever anything but a heavy haulage truck or a truck built for extremely heavy work The Mack dealer closest to me for many years (Townsville) thought maybe Papua New Guinea might of been it's original home I was thinking maybe NewZealand with the indicators in the headlight surrounds It has Mack Australia on the plates and was built to 115 ton from new 58,000 lbs back end, double 12 inch rails ? Mack called them 12 inch but they only measure I think 10 inches deep Looks like it's been upside down once The doors don't match the cab or the bonnet when we sanded it back which was a shock I wonder if L Arthur bought as a wreck and fixed it up ? Paul

My Uncle collected model T Fords years ago and stored them at Mum abd Dads Mum cracked it one day and Dad pushed the lot into a gully with the RD6 Caterpillar All this stuff that got pushed into the gully Dad was buying exarmy Indians and Harleys for next to nothing used them on the farm and they all suffered the same fait Bloody criminal really but Dad couldn't see the value in this stuff Paul

Im guessing your thinking of giggle gas (Aero Start) or this Paul

So Sutton or Kango cobalt bits with Sutton venom cutting fluid Cutting fluid sticks like doo doo's to a blanket, so I can drill upside down and inside out with no dramas Trefolex also works really good as well Or a grinder also works pretty well Paul

Dunno, my 81 Thermodyne is the same colour Paul

I found for tough going cobalt bits are the go You can't sharpen them as the cobalt is a coating and once you grind it off the are back to a normal drill bit I can drill hardox steel okay with cobalt bits were as a normal high speed steel drill just goes blunt in a few seconds Paul