Here are some images of the pig butchering. The coolers and buckets have bones for stock, fat for lard, scraps for sausage. brined bacon for curing, and brined ham and shoulder for smoking. The bottom images are for scrapple. I wound up with about 40 lbs. of split pea soup, a gallon of lard, 50 lbs. of sausage, five different types of bacon, and 45 lbs. of scrapple. Not too shabby!
No comments:
Post a Comment