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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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.
This thread is the wurst.
I don’t think I can wait another 1-2 hours for these. Ah crap, I’m not there am I?
ikr? The verisimilitude is real
13/ Skinned second hog. Split the carcasses but didn't start butchering. Tomorrow.pic.twitter.com/LgDjP4GJlz
will you smoke them?
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