Yesterday I cleaned the livers of the two pigs, cubed them, and lightly froze them. (~11 lbs) Today I boned out the jowls of the same two pigs, cubed them, froze them. (~13 lbs)pic.twitter.com/fprRdZ49CO
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5/ Throw it in the freezer, take it out before it's 200% deeply frozen. If you overshoot the mark (as I did in one batch), move it to the fridge for 6 or 12 or 24 hours.https://twitter.com/SchraderValves/status/1196957427545071618?s=19 …
6/ I was exaggerating for effect. Consider meat in the freezer for 2 days. Absolute solid brick, yes? Consider meat in freezer for 15 minutes. Still soft. Aiming for somewhere in between. Fairly stiff but with perhaps just a bit of give.https://twitter.com/Theseus803/status/1196959112757534722?s=19 …
9/
preparing to stuff some muslin cases @LibertyFarmNH kindly sewed for me (using sous vide bag-hanger - works well!)pic.twitter.com/LLgZMa6UuU
10/ These are big boys. Each weighs about 12 lbs. 6" dia, ~ 18" long. Wurst 𝕴𝕹𝕿𝕰𝕾𝕴𝕱𝕴𝕰𝕾pic.twitter.com/sqZUDywMbs
12/ Back is pretty stiff right now. Going to sit and do desk stuff for maybe an hour, then head back to the shop to split the smaller hog down the spine and take half to the butchering table. Will certainly break it down into primals today, but maybe not much more.
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