[R-390] WWV kebelsa Frequency Standard

[rbethman]

That is PRECISELY why I specified FULLY SMOKED kielbasa!

When it is fully smoked, the fat is reduced to the equivalent level OR 
less than beef jerky.

I've been making kielbasa AND beef jerky for over thirty years. LOL

Bob - N0DGN

William J. Neill wrote:
> With prejudice on my part, I think beef jerky the superior product 
> from a purely technical perspective simply because when energized, it 
> does not tend to cook in its own fat, so to speak, as kielbasa is wont 
> to do.  Such a tendency can, of course, have a deleterious effect upon 
> any components adjacent to the kielbasa unless the kielbasa is 
> properly encased and, ideally, vented.
>
> Venting is crucial simply because it is known, through extensive 
> testing by the A&M Ag School, that kielbasa fumes, if allowed to 
> accumulate, have the same explosive propensities as an empty bottle 
> once containing acetylene.  You cannot run full business after a 
> kielbasa vapour explosion in your rig.  As it is, such an event will 
> attract what will be very unwanted attn by the XYL.
>
> Best wishes,
> Bill Neill
>
> On Dec 6, 2008, at 5:01 PM, rbethman wrote:
>
>> This could be up for a REAL test!  I wonder how beef jerky compares 
>> to fully smoked kielbasa
>>
>> Bob - N0DGN

-- 
Bob - NØDGN