24/ Uncasing 12 lb of liverwurstpic.twitter.com/x3o8ZsPDyC
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24/ Uncasing 12 lb of liverwurstpic.twitter.com/x3o8ZsPDyC
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
You don't! Losing 5% or 10% of weight intensifies the flavor!
I just bought a dehydrator and am trying to pick up tips on how to use it. Thanks for this thread.
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