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 @MorlockP
(unless we decide to eat one of the ewe's lambs come spring)
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Replying to @MorlockP
(or unless I let
@LibertyFarmNH convince me to buy another freezer and half a cow off a local farmer in our church parish)1 reply 0 retweets 1 like -
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Replying to @BrowningMachine
@BrowningMachine GP It's good where possible to eat locally. It's also good to have factory farms.@MorlockP@LibertyFarmNH1 reply 0 retweets 0 likes -
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@LibertyFarmNH @Gormogons @BrowningMachine I don't give a crap at all about "locale". I do care about HUMANE. Factory farms aren't. :(
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Replying to @BrowningMachine
@BrowningMachine GP I'd also like not to get contaminated food, like Chipotle. There's a happy medium, as you note@MorlockP@LibertyFarmNH0 replies 0 retweets 0 likes
End of conversation
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