I had been thinking of cold smoking my piece of curing elk heart, and then ‘Meat Smoking and Smokehouse Design‘ arrived from the library. Inspiring book. No question I was going to give it a go after reading all kinds of cool ideas on how to cold smoke. It’d only been curing a couple days, but I had some bacon … Read More
Pig Butchering, Round 2: Peck N Berry Acres
Boo. Happy Halloween. Figured the scary head shot was appropriate today of all days. Another day of butchering pig has come and gone, this time a Berkshire. Few self reminders: the sides weighed 45kg a piece, it took 4 hrs from start to finish with a crew of 4, and cutting a pig is tough when you spent that same … Read More