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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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36/ 26 lbs chorizo 4 quarts best quality lardpic.twitter.com/ndrJPN1hRp
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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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38/ 38 lbs of jagerwurst ("Hunter's sausage") fillingpic.twitter.com/WlL8orpxH9
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39/ And...ready for the freezer.pic.twitter.com/CQSX09madJ
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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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44/ don't forget bay leaves!pic.twitter.com/0SKjhpK9sT
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