And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Mmm dry cured side meat! Work oart time in a local meat cutting shop, mostly farmers bring their critters in, once in a while one sends a large hog for butchering, I do up all the curing and smoking, so I get to see how healthy a lot of animals are, this one farmers raises some rather large hogs, have to weigh the meat to know how much cure to give it, i'll cut off the side meat, weigh and bag it for later, this one hog the one side of side meat weighed just shy of 23lbs, thats a whopping 46lbs of pounds of home raised bacon. Seeious baconage right there, it looses some water weight from the curing and smoking. Its not just a lot of bacon, its too long to fit any fry pan, got to cut it in halves, and in places the bacon was 5 inches wide to boot. Pretty good amount of lean in it, from the hog fed excellent food. The look like king size T bone beef steaks. Hams where too large to cure, too much meat for the cure to reach the middle of the bone before it gets bone sour. Made mighty fine ham steaks from them. That hog was 400lb hanging weight. Hood eats right there, what you get when you raise your meat animals right.
The deli at the grocery store where I shop has imported(Poland) cured smoked slab bacon that you can get cut to any thickness you desire. That pic shows the thickness I usually get it cut to. Incredibly good.
Premium!!!
ReplyDeleteThat's the thick stuff.
ReplyDelete. . . not what I get at Denny's :)
Mmm dry cured side meat! Work oart time in a local meat cutting shop, mostly farmers bring their critters in, once in a while one sends a large hog for butchering, I do up all the curing and smoking, so I get to see how healthy a lot of animals are, this one farmers raises some rather large hogs, have to weigh the meat to know how much cure to give it, i'll cut off the side meat, weigh and bag it for later, this one hog the one side of side meat weighed just shy of 23lbs, thats a whopping 46lbs of pounds of home raised bacon. Seeious baconage right there, it looses some water weight from the curing and smoking. Its not just a lot of bacon, its too long to fit any fry pan, got to cut it in halves, and in places the bacon was 5 inches wide to boot. Pretty good amount of lean in it, from the hog fed excellent food.
ReplyDeleteThe look like king size T bone beef steaks. Hams where too large to cure, too much meat for the cure to reach the middle of the bone before it gets bone sour. Made mighty fine ham steaks from them. That hog was 400lb hanging weight. Hood eats right there, what you get when you raise your meat animals right.
darn spell check... and my fat finger typing, that was supposed to read the pork chops large as king size T bones
DeleteThe deli at the grocery store where I shop has imported(Poland) cured smoked slab bacon that you can get cut to any thickness you desire. That pic shows the thickness I usually get it cut to. Incredibly good.
ReplyDeleteNemo
Now THAT is what we call Bacon ! Artery clogger, but a good way to die if condemned to die.
ReplyDeleteI dream of -
ReplyDeleteA White Christmas
Jeannie with the light brown hair
A little dream of me