and w that all that's left is the remaining ~100 lbs of pre-bacon pork belly curing under rub. Next weekend we'll process that into freezer
It's nice having two pressure canners; really ups the throughput Ran 2 batches x 2 canners x 7 quarts = ~7 gallons of pork stock last night
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and then, at that point, we'll be 100% done w butchering for the year.
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