14/ Liverwurst are off the stove, soaking in an ice bath to cool them down before refrigeration. Will probably slice into 2 lb blocks, freeze solid on a tray, then vacuum seal each block individually.
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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
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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
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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
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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.
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31/ Mixing up cure for bacon. Many ingredient, including garlic (f)pic.twitter.com/7iVIdoolJY
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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
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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
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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
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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
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40/ ok, I've reached a decision !@# the second pig skeleton I'm giving it to the dogs to gnaw on
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41/ Strained the bones and roasted onions out of the stock. About 5 gallons, I think, of stock ?pic.twitter.com/Rk9TMyUSMs
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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
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43/ added 1 c. salt, 1c. black pepper, 1 cup basil, and blendedpic.twitter.com/V5okkm1i23
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