Butchered one pig yesterday, and a second pig today. Hanging weight was 350# each, so live weight was 500# each. Halves = 175#. Non trivial to get on a shoulder and carry. 85# belly curing for bacon. 150# dice freezing for sausage. 20# lard rendering. 40# bone roasting for stock
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Replying to @MorlockP
HMU if you want some recipespic.twitter.com/WDShr9rVEa
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Replying to @Meijinsann
Definitely! Got any that use ham? I find it the most boring cut...
3:38 PM - 25 Nov 2018
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