had liverwurst (f) fried in lard (f) for lunch it was good
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3/ Full. Expecting an 800 lb hanging weight, so ~ 500 lb cut weight. Yes, it is a lot of meat, but I've done ~1,800 lbs of pork some years, so this shouldn't be too bad. > meat saw 99% knife, 1% sawzallhttps://twitter.com/Pipboypope/status/1228054646096154624 …
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4/ I do normally roast bones and make stock. I've got a monster 15 gallon restaurant stock pot I use.https://twitter.com/Pipboypope/status/1228055955406901248 …
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Where does it age? Do you need a dedicated meat locker for that or can you just use a very cold barn?
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Full, half, or quarter? Cause that's a lot of meat to deal with. Hope you have a good meat saw.
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