HUN is ahead of the curve @MorlockPhttps://twitter.com/jessi_cata/status/1209776317496823810 …
Yep. I age my pork two weeks between slaughter and butchering, and bacon takes another two weeks.
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Wish I'd had a good place to hang my moose. As good as it is fresh, it'd have been infinitely better hung for a few months.
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*pictures our dog barking at the garage ceiling all winter*
End of conversation
New conversation -
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This conversation is *definitely* making me hungry for animal flesh.
Thanks. Twitter will use this to make your timeline better. UndoUndo
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Especially bacon. I haven't cured bacon in a few years, and it was *so* good.
Thanks. Twitter will use this to make your timeline better. UndoUndo
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