22/ 30-ish lbs of bones roasted, and into the stock pot.pic.twitter.com/PoGgoWuKwl
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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
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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