Planning A Hoist To Build The Dome

You may recall that last year, we built a dome. The challenge with the dome is that it’s 16 feet high at the tallest part, and building it requires slowly working your way from the bottom to the top, moving a ladder along as you go. We have a 14′ ladder, which makes it possible, just barely, to get the last bolt in at the top of the dome. Let me tell you as the guy who’s usually at the top of that ladder that wrangling dome struts together high above the ground is a little hair-raising. On top of that, only having one ladder means that the construction has to proceed one bolt at a time. No matter how many helpers are available, the ladder is the bottleneck.

If you have a crane, it’s possible to build a dome from the top down. You build the highest part of the dome, attach it to the crane, and then slowly lift it into the air as it’s built. All of the work can be done on the ground, which means nobody has to risk their neck on a ladder, and as many people can help build as you can find wrenches for them to hold. This is, in fact, the only feasible way to build very large domes. Unfortunately, it requires a crane, and they’re expensive.

I’ve often fantasized about building some kind of structure to allow the top-down construction of our dome without having to rent a crane. At 16′, our dome is in a sweet spot where it’s too tall to efficiently build with ladders, but not so tall that you absolutely have to have a crane. At first, I envisioned a pyramid-like structure, with the dome hanging from the point. Unfortunately, this would require legs over 30 feet long in order to contain the entire dome. In addition to being unwieldy to transport and set up, I simply lack the metalworking skills required to build such a structure. The most efficient structure would be a single vertical mast, guyed out, with a winch and pulley on it.

The challenge there is that the dome weighs about 600-700 lbs when complete, and I’d need a mast about 20′ long in order to make things work. I considered building something out of 4×4 lumber, but I couldn’t figure out how to join the individual pieces of lumber into a single mast in a way that would be strong, but also possible to disassemble at the end. Also, 4x4s are heavy.

The epiphany came when I learned that it’s common to use 2″ steel pipe for impromptu antenna masts. Two 10′ long pieces of pipe can be coupled together using a standard fitting to create a 20′ mast. Although steel pipe is not designed to be load bearing, wind load on a parabolic dish antenna can peak around 70 lbs of lateral force, and the steel pipe is strong enough for that. I realized that, as long as the mast remains relatively vertical, the lateral force on it will be minimized, and will stay within the established load limits of the mast.

Consider: If the mast is entirely vertical (0° tilt), then 100% of the weight is parallel to the mast and 0% of the weight is perpendicular to the mast. Weight parallel to the mast is irrelevant because there’s no way that the pipe is going to compress or crush. As the mast moves to the horizontal, more of the weight is perpendicular to the mast. When the  mast is totally horizontal (90° tilt), 100% of the weight is perpendicular to the mast. So we can see that the percentage of weight that is perpendicular to the mast is equal to the angle of the mast divided by 90°.

Based on the antenna example, the mast can tolerate at least 70 lbs lateral loading. If the dome weighs 700 lbs, that means the mast can go up to 10% out of vertical, or 9° without exceeding established safety margins.

Once I figured out that I could use 2″ steel pipe for the mast, the other parts fell into place pretty easily. The mast will be guyed using 3/8″ nylon rope, with a working load limit of around 240 lbs. This is about 30% of the dome’s weight, so the mast would have to tip over to an angle of about 30° before a guy line would break. I will use corkscrew stakes to hold the guy lines. They have a working load of 100 lbs, which corresponds to a mast angle of about 13 degrees.

From a marine supply store, I ordered a boat winch with dual-direction ratchet and automatic brake. This will allow for raising and lowering the dome safely. The winch is rated for 1200 lbs and is geared down to provide mechanical advantage. I purchased a 50′ length of wire rope from the hardware store, with a thimble and loop already present on one end. I don’t recall the diameter, but it was whatever diameter had a working load higher than 700 lbs. Actually, I think there was a rope with working load of about 800 lbs, and I went one size larger. Incidentally, it’s important to make sure that your winch can handle the length and diameter of wire rope you intend to use.

Finding a pulley to go at the top of the mast was difficult. Typical pulleys that you find in hardware stores are rated for around 150 lbs at most. Online, I found pulleys with working loads as high as 400 lbs or so. The breakthrough came when I discovered the correct search term: snatch block. A snatch block is a pulley that is designed for redirecting the pull of a winch. They’re rated from as low as 8,000 lbs to 20,000 lbs and higher.

Another difficulty was figuring out how to attach the pulley to the top of the mast. Standard eye bolts simply would not do. They are rated at a few hundred pounds at most, but that is when you are pulling directly in line with the bolt. If you pull off-axis, the working strength goes down quickly. I ended up buying a 3/8″ carriage bolt and a few links of chain. The carriage bolt runs through the chain, then through a hole drilled in the mast. The head of the carriage bolt holds the chain in place. A quick-link attaches the chain to the snatch-block.

I’m currently waiting for the winch and the snatch block to come in the mail, then I’ll finish assembling the hoist and give it a try. I’m really excited to see if it works. On paper, everything works out, but many an engineering venture has ended in tears when the rubber hit the road. Given that there will be 700 lbs of dome lifted into the air, I plan to work slowly and carefully, and check for signs of stress when I’m done. If it works, I’m pretty excited, because I don’t know of anybody else who has skinned this particular cat in this particular way. This is a common size of dome, so I don’t imagine I’m the only one with this problem.

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A Dearth of Meat Processors

It is distressingly hard to find a meat processor for small-batch, homestead-raised animals like ours. If you’re somebody huge, like Hormel, then you just own a plant, and all your meat goes through that plant. If you’re a butcher, then you buy livestock from a supplier, do your own meats, and sell them in your shop. If you’re like me, you need somebody to slaughter and butcher the animal that you raised and then give you the meat to take home. For various reasons, the folks who do the afore-mentioned two jobs aren’t usually much interested in the latter.

You would think it would be as simple as typing, “Tennessee meat processor,” into Google, but no! The few lists that you do find are full of people who either don’t do what I want or who have gone out of business. This is a truly upsetting condition for reasons which others (like Joel Salatin) have expressed far more eloquently than I. It means that, more and more, there is only one way for people to get meat, and that’s to buy it from intensively-farmed, gigantic companies. Small farmers are simply shut out of the marketplace because they are unable to get their livestock processed at all, and/or they are unable to negotiate the mine-field of regulations in order to legally bring their product to market. Incidentally, I do not consider myself a “small farmer,” but what I’m doing is not dissimilar from what they do, in some respects.

I’m not trying to run a business here! I just want to raise an animal, put it in the freezer, and then eat it myself. And, more and more, it looks like my options are to either process it myself or pound mud. Processing it myself is non-trivial. For small animals up to, say 50 or 100 lbs, home-processing is feasible. For large animals like a 300-lb pig or a 1,000-lb cow, you really need specialized equipment like hoists and power tools and such. Yes, I know that Native Americans were slaughtering bison for hundreds of years before a winch hoist was ever invented; that’s not what I’m talking about, though. It’s not that it absolutely couldn’t be done, just that it’s quite impractical.

That’s not the only equipment that’s required. Meat is usually best if it’s allowed to hang in a cooler for a while after slaughter, to allow the enzymes to break down connective tissue. This results in more tender meat. This is, I have been told, one reason why traditional pig slaughter time is the fall: the temperatures are cool enough to allow the meat to age without spoiling, but not so cold that the meat will freeze and be damaged. Don’t have a walk-in cooler? Sorry! You’re out of luck! And good luck asking some local butcher if you can put your meat in their cooler! What would the USDA think of your dirty, uninspected meat co-mingling with the “inspected” meat for sale to the public?

Want your tenderloin cut into pork chops or T-bone steaks? Hope you have a band saw! Cha-ching!

Setting aside all of the concerns about equipment, in order to DIY, you would need a plethora of skills that I quite simply lack, and that are increasingly hard to come by. You may not know this, but there is a dearth of skilled butchers in America right now. And those are just the folks who turn the processed meat into cuts! The folks who actually take the animals from living, breathing to hanging on a hook are even more rare! The reason for this is, in part, that huge meat-packing companies have turned meat processing into an assembly-line job. Nobody knows how to process a cow anymore. All they know how to do is one cut, and they do it thousands of times a day as the carcasses roll past on an assembly line. This allows the processing plants to hire un-skilled (often illegal-immigrant) labor. This is why, when I see a package of meat on sale for $1.99/lb or whatever, I often lament the low price. I’d rather pay more and have a plethora of skilled butchers, able to pass on their knowledge to folks like me. Oh, and let’s not forget all those un-skilled workers, getting repetitive-stress-injury from making the same cut a thousand times a day. I’d love to pay more for my meat in order to get rid of those jobs. But more fundamentally, I’d love to be able to pay someone else who has the skills to provide this service for me! And there are people out there who want to do it, but who are prevented by regulations that are designed by the big companies specifically to benefit themselves and to push small processors out of business.

We found our current processor more or less by luck. Our neighbor mentioned a local producer of cured hams and bacon, and we went there to ask if they would do our pigs. They said no, but that the processor they partnered with was just up the road. I have never found that processor’s information anywhere on the web. I mean, if you know their name, you can find their listing, but if you were just looking for a processor, you’d be out of luck. It’s sad, because what these people do is far closer to my ideal of

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Meat Kerfuffle

We went to pick up the pigs today. Three friends from Atlanta drove up to pick up their meat. You might wonder why we didn’t just pick up the meat and drive it down to them instead. The reason is that, unless the meat is processed in a USDA inspected facility, it cannot be legally sold after processing. Oddly, it can be given away, which puts the lie to the idea that food safety is the reason for the restriction, but that’s another story.

We specifically, from the beginning, arranged for pickup of the pigs on the 10th, because people were coming up from Atlanta to get their meat and because some people were getting fresh (not frozen) whole cuts and so we didn’t want them sitting around in the cooler for days and days. When we dropped off the pigs, I again confirmed, “We’re coming back on Saturday to pick them up.”

When we showed up, the employee said, “Your stuff isn’t ready.”

I said, “We said we were coming to pick up on Saturday.”

She said, “Yes, but not THIS Saturday.”

It’s all irrelevant because, like I said, we called and asked them, “When do I drop off if I want to pick up on the 10th,” so there was no ambiguity as to which Saturday I meant, but it was still silly. If I say I’m going to come back on Saturday to pick up, it clearly means THIS Saturday.

After some back-and-forth, they agreed to do all the pigs right now. They had been killed, gutted, skinned, and halved, and were hanging on a hook in the cooler. They still needed to be made into cuts. We would have to sit around for about 2.5 hours. The problem with that was that the meat wouldn’t be frozen, and so it would soak through the freezer paper and basically become a big, bloody mess. The only real solution was to have somebody come back later, pick up the meat, and drive it to Atlanta.

At the end of the day, they basically made right. They comped one of our tickets to make up for the gas involved in somebody coming BACK up from Atlanta to pick up the meat on Wednesday. It’s still annoying and a bit of a waste of time for that person (thanks Lee Watts and/or Robert Dukes), as well as everybody who drove up this weekend and then ended up with no meat, but I guess mistakes happen.

As Issa pointed out, if we wanted ABSOLUTE QUALITY 100% OF THE TIME, we could take our meat to a much larger processor, and they would probably have it done on time. Of course, that would be more expensive and would involve a lot more driving, as large processors are fewer and farther between. Also, they often don’t take animals just “off the street.” Often, the larger processors are tied to a specific company, like Jimmy Dean or whatever, and only produce meat for them. One of the side-effects of going with a small, family-owned processor is that sometimes screw-ups like this will happen. Of course, screw-ups also happen with large companies, it’s just a different flavor of screw-up. I still like this processor and plan to use them next year.

We’re considering options for next year to circumvent this kind of thing. Now that we have a trailer, we have the option of driving the pigs down to a processor in Georgia and letting people pick up locally, for example. That would only be one person’s 3-hour drive, and the scheduling would be a lot more flexible.

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Baby Lamb!

Yesterday, I said to Issa, “Mary’s udders look really big. I wonder if she’s pregnant.” Mary had been looking round, but our sheep were all a bit skinny when we bought them, and had all been rounding out nicely. The udder was the first sure sign of potential pregnancy. The timing would be a little weird, though. Mary only just lost her lamb about a month ago, during the heat wave. The lamb hadn’t been nursing much since we’d gotten her, but we had detected no signs of heat.

I resolved to keep an eye out.

This morning, Issa and I walked out to let the chickens out and check on the sheep. Big Mama and Buck were out in the yard. Mary was in the shed, where we couldn’t see her.

“Maybe she’s in there with her new baby,” I scoffed.

“Actually, she is,” Issa said.


The Wallow has a new baby!

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Piggie Processing Day 2011

We took the pigs to the processor this morning. No fuss, no muss, no drama. Compared to last year’s debacle, it was night and day. Being able to load the pigs onto a trailer instead of into the back of the truck made a big difference. Feeding them in the trailer a bunch of times before processing day helped too. This morning, when we dropped the gate of the trailer, they barged up into it in two seconds. Unloading at the processor was also much less stressful. After just a touch or two with the shock-stick, the pigs walked off the trailer and into the holding pen. Last year, they had to be pushed bodily out of the truck. This may have something to do with how stressful the loading was last year. I’m reminded of Temple Grandin. It seems like everything you can do to keep the animal calm right up until the last minute works out better for everybody, including the animal.

Bye bye, piggies!

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