13/ Skinned second hog. Split the carcasses but didn't start butchering. Tomorrow.pic.twitter.com/LgDjP4GJlz
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26/ Towers of Hanoi, meat edition. I've got a split carcass on chain hoist #3, and want to move each half to its own hanger. start position:pic.twitter.com/sCxT2C7hm9
27/ Extend chain on hoist #2, hook onto gambrel, adjust hoists 2 + 3 simultaneously to transfer the load. (And throw a scale in there, while we're at it, because why not?)pic.twitter.com/Oa9C3N2kAR
29/ Now that we're on hoist #2, grab two stainless steel S hooks and use chain hoist #1 to grab left side, hoist #3 to grab right side, and lower hoist 2 while raising 1 and 3. Now I can grab one half and throw it on a shoulder without causing the other half to see-saw & fall.pic.twitter.com/4QATTrdfCB
30/ The three quart jars I filled with rendered lard look great. The fourth quart jar that shattered and dumped a quart of hot liquid fat all over the counter and the floor ... not so much.
31/ Mixing up cure for bacon. Many ingredient, including garlic (f)pic.twitter.com/7iVIdoolJY
32/ Bottom 3 tubs have 12 lbs each of pork belly, rubbed in cure, and elevated off bottom with cookie cooling racks (so they don't sit in any moisture that's drawn out of them).pic.twitter.com/NQWMcJNfFI
33/ Butchering entirely done. * 300 lbs meat in freezer * 30 lbs ham steak in the smoker * 60 lbs bacon sitting in dry rub * 50 lbs mince in freezer ; making chorizo later today * 20 lbs bones + 6 lbs onions in stock pot * 25 lbs bones in oven * 10 lbs lard renderingpic.twitter.com/3IyUEqqjeE
35/ In the past I've always let the lard render a bit too long, and the solid bits end up browning and coloring the lard and giving it a smoky flavor ... so it's only good for frying, not for pastry making. Caught it early this time. PERFECT.pic.twitter.com/aVGMFNlSwC
37/ Second pig skeleton roasted. Going to turn first stock batch into soup tomorrow, then advance 2nd set of bones in for batch #2.pic.twitter.com/Y3pwI6woRB
40/ ok, I've reached a decision !@# the second pig skeleton I'm giving it to the dogs to gnaw on
41/ Strained the bones and roasted onions out of the stock. About 5 gallons, I think, of stock ?pic.twitter.com/Rk9TMyUSMs
42/ Strained 18 x 27 oz cans of diced tomatoes. Reserved the juice, roasted the tomatoes at 350° for an hour. Then combined both in pot. Also diced 6 lbs of onions and several heads of garlic and sweated in lard for ~30 minutes. Added to pot.pic.twitter.com/9ChOBYvlm4
43/ added 1 c. salt, 1c. black pepper, 1 cup basil, and blendedpic.twitter.com/V5okkm1i23
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