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Some enthusiasts have interest in owning, restoring and operating vintage military and commercial radio equipment such as those from 1940s to 1960s. Some undertake to construct their own gear, known in ham slang as homebrewing, using vintage parts and designs. A number of amateur radio clubs and organizations sponsor contests, events, and swap ...
As a preserved ham represents a big financial investment, smokehouses in the Carolinas and Virginia can frequently be identified by their framing, so closely spaced as to prevent forcible entry and theft. The lower interior walls of both meat houses and smoke houses are characterized by the extreme furring of the wood, caused by the salt.
In a larger scale commercial operation, more high volume equipment will be required. Regarded as the three most important pieces of equipment, regardless of the amount of sausage being made are an accurate thermometer, a calibrated scale, and a meat grinder. Smoked or smoke/cooked sausages require a smoker (small batches) or a commercial ...
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
A pipe's fundamental function is to provide a relatively safe, manipulable volume in which to incompletely combust a smokable substance. Typically this is accomplished by connecting a refractory 'bowl' to some sort of 'stem' which extends and may also cool the smoke mixture drawn through the combusting organic mass (see below).
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Repeaters are found mainly in the VHF 6-meter (50–54 MHz), 2-meter (144–148 MHz), 1.25-meter band (1 1 ⁄ 4 meters) (220–225 MHz) and the UHF 70 centimeter (420–450 MHz) bands, but can be used on almost any frequency pair above 28 MHz. In some areas, 33 centimeters (902–928 MHz) and 23 centimeters (1.24–1.3 GHz) are also used for ...