4/ You hang it in an environment that has no bugs! :) E.g. my 34°F garage in January.
https://twitter.com/sarcastictroll1/status/821109353738600450 … @sarcastictroll1
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Replying to @MorlockP
5/ bacon gets cured in rub for a week, then rinsed off and smokedpic.twitter.com/n82V37I29L
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6/ blood gets collected at slaughter time, mixed with oats & spices, turned into blood puddingpic.twitter.com/OSLOGsgE5n
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7/ head, brains, etc. get cooked with veggies, picked off bones, made into head cheese.
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8/ hams get rubbed in salt, then hung for 6+ months to age, before being smoked to turn into country hampic.twitter.com/BZ6AhAu70G
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9/ Every bit gets used. Bones get roasted, then boiled to make stock. Even the unused viscera goes into compost pile, turns into black gold
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10/ This lifestyle LARPing is hard, at times, but it's fun, tasty, and sure has bragging rights! https://twitter.com/cajunchaz89/status/821111020164878336 …
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11/ Country ham, after smoking, was sliced up, bagged, vac sealed.
@LibertyFarmNH took some to her dad in TN. He said "best he's ever had"1 reply 0 retweets 1 like -
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12/ You say that, but both are really pretty tasty. Black pudding doesn't taste like blood, fwiw. https://twitter.com/KnightRekz/status/821112028471455745 …
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13/ Anyway, getting back to "how hard is that?": physically, yeah, it's some work, but most of it is straight forward. >
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14/ Gutting and splitting, for example, are dead simple. Stick knife in belly, cut along (not actually) dotted line. Split spine w sawzall
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15/ I read this as "menstrual". :P https://twitter.com/KnightRekz/status/821112619478216705 …
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16/ Cutting halves into primals is super simple. Book says "find last rib, measure up 3 inch (or whatever)". You do that, then just SLICE
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