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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Replying to @MorlockP
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
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Replying to @MorlockP
and then, at that point, we'll be 100% done w butchering for the year.
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Replying to @Gormogons
@Gormogons father: Landrace crossed w American Yorkshire https://en.wikipedia.org/wiki/American_Yorkshire_pig … mother: Tamworth https://en.wikipedia.org/wiki/Tamworth_pig …2 replies 0 retweets 0 likes -
Replying to @MorlockP
@Gormogons Quality? Off the charts. A bit fat, but my fault bc I bought them too early in the season, so they got too old by cold weather.1 reply 0 retweets 0 likes
@Gormogons I think it was "dad jumped over the fence into the wrong pen" breeding. :)
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