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 …
-
This Tweet is unavailable.Show this thread
-
2/ Toasting fennel and coriander (f) before grinding. That plus red wine (f), black pepper, salt, sugar, paprika, cayenne, red pepper flakes, basil, and oregano added to 50 lbs finely ground pork (f) makes Italian sausage. Vac sealed in 2 lb lots (no casings).pic.twitter.com/7AdrSnUqxZ
1 reply 0 retweets 11 likesShow this thread -
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.
2 replies 0 retweets 12 likesShow this thread -
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.
#farmlife2 replies 0 retweets 22 likesShow this thread -
This Tweet is unavailable.
-
-
This Tweet is unavailable.
I'm very clear w folks that this is a hobby farm.
It consumes cash, doesn't generate it!
Opposite of arid here in NH. Got 10" of rain in August (tho 4" per month is more typical).
16 acres clear, 40 in forest. Deer, wild turkeys, beaver abound.
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.