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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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
ⓘ Dogs don't have thumbs Retweeted Eddie, Son of Richard
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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
36/ 26 lbs chorizo 4 quarts best quality lardpic.twitter.com/ndrJPN1hRp
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
38/ 38 lbs of jagerwurst ("Hunter's sausage") fillingpic.twitter.com/WlL8orpxH9
39/ And...ready for the freezer.pic.twitter.com/CQSX09madJ
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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