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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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.
Discovering Penzey's spices was an earth shattering moment for our kitchen
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