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9/ 18 quarts (4.5 gallons) of pork stock being pressure cannedpic.twitter.com/952QSlMGxa
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10/ Our compost system is this: Kitchen scraps go in 1/2 gallon counter top crock. That gets emptied into a lidded 5 gallon bucket on the (enclosed) back porch. In summer that gets emptied into the compost pile once a week. in winter...we stack up buckets til spring. So...
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11/ I went out to the back porch just now and saw two pig skulls staring out me out of an open bucket. Reeeeeee!
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12/ Just shy of 50 lbs of pepperoni. Pork, powdered milk, yogurt, red wine, fennel, paprika, salt, cayenne. Will hang indoors tomorrow and warm age (for lactic bacteria development) for a few weeks.pic.twitter.com/bOaOyvichn
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End of conversation
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How'd you learn the butchery? Guesswork, books, videos, class?
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