2/ Broke out the industrial grinder...pic.twitter.com/heLy2VfBQG
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2/ Broke out the industrial grinder...pic.twitter.com/heLy2VfBQG
3/ And coarse ground 25 lbs of future-liverwurst. Tomorrow I'll lightly freeze again, add onions and spices, and regrind fine. Recipe calls for a third grinding, then stuffing tubes and simmering for 3 hours. End result: around 30 lbs of liverwurst. Which...whew, lads.pic.twitter.com/5e7d8OIRBC
ⓘ Dogs don't have thumbs Retweeted
ⓘ Dogs don't have thumbs added,
ⓘ Dogs don't have thumbs Retweeted Quasispecies Mutant Swarm 🏴 ☮️
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 …
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ⓘ Dogs don't have thumbs Retweeted HERCULES AKA APOLLO AKA THESEUS AKA AESCLEPEUS ⚕
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 …
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7/ adding spices, dry milk, salt, dehydrated onions ...pic.twitter.com/9dsEFbdSVo
8/ Grinding through the fine plate, once...twice...pic.twitter.com/zBei69ICVf
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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