Spent about three hours cleaning up after butchery this morning. Hand scrubbing racks from the smoker, taking apart the industrial grinder, scrubbing the mixer, knives, knife case, bone dust scraper, scrubbing butchering table, meat scraps to compost, smoker back to shed ...
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2/ only two things left to do: (a) rinse, smoke, chill, slice, vac seal, freeze bacon in 1-2 weeks (b) make 10 gallons of soup over the next 2-3 days and pressure can it
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3/ right now ... taking a break. Going to try to write some fiction. Wooh !
8:09 AM - 25 Nov 2019
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