1/ Pig butchering going well. Broken into primals. Tenderloin, ribs, shoulders all cut into servings, vac sealed. Belly ready for bacon.
6/ realizing that I will prob spend another $200-300 on misc butchery stuff: more gray meat bins, a scale, a hanging scale, etc. :-/
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7/ Anyway, prob won't make sausage tonight. Already 4:30, will work for another 2 hrs then call it quits.
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8/ I'll say this: there is no way to learn about cuts of meat that is as information-dense as taking an animal apart.
#onward
End of conversation
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