Spent all day in cold on concrete. 25 lbs sausage sent home w a friend. 50 lbs pepperoni hanging in basement. 50 lbs breakfast sausage in freezer. 35 or 40 more lbs ground pork to be made into Italian sausage or chorizo after dinner. Taking a break with a Coke-and-bourbon now. https://twitter.com/LibertyFarmNH/status/1069367356252655616 …
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3/ all in all, a 12 hour day to process 170 lbs of meat total (with two breaks for meals). No one step takes that long...and prob 50% of the total time is cleaning.
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4/ Now eating a slice of pumpkin pie wife made from pumpkins I grew and w a crust using lard from a pig I slaughtered.
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