Joined: Thu Dec 18, 2008 4:47 pm Posts: 104 Location: New York outside NYC
Only got one up, but it will be joined by its mate today. One left and one right, wonder if it was the same pig.
This week starts two to three sausages a week, depending. Simply waiting for the meat grinder to arrive. The meat is all cut up and patiently waiting in the freezer. Also two sides of bacon, one as pancetta, the other as a non-smoked maple. The other two will wait until the smoker gets going, probably May or late April. Along with a couple of hot-smoked and cold smoked sausages.
And I will be trying lardo.
Yes there should be pictures today.
_________________ I also post elsewhere as Charcuteire (with misspelling) and have a blog under that name.
Joined: Thu Dec 18, 2008 5:29 am Posts: 454 Location: York PA
Very interesting. How do you use up all this food? Look forward to your pictures. I am still cooking from my freezer. I tend to stockpile. You would think that I grew up in the depression - NOT! Kathy
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