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a film recommendation

January 7, 2013

The venison is safely in the freezer, except for a huge leg piece that is currently brining away. If you are interested, I brine all my venison in salt water for 24 hours and then marinate it, usually using the Pioneer Woman brisket marinade. It makes everything taste wonderful.

25 lbs of venisonOn Saturday, my husband and some neighbors successfully butchered our pig. We didn’t take the time to weigh it, except for a few of the cuts so I could know what I was pulling out of the freezer. However, I think Warren said his guess was about 350 lbs. live weight. They killed, scalded, and gutted it Friday afternoon and hung it in the shop overnight. This was the freezing cold weekend we were waiting for! At 9am they started butchering it, and they were mostly done by noon. It took a little longer to cut all the sausage meat into small pieces so it could chill, package and shrink wrap all the roasts and such, and clean up. I spent another hour cutting up leaf fat to render for lard. This is new to me, so we’ll see how it goes. After  a quick trip to the store to get 15 lbs of sea salt, we were all set to begin brining the world’s largest ham. Now we just have to find a container big enough to fit the ham AND something that will fit in our extra fridge. Last but not least, we tucked the kids in bed and then ground and seasoned sausage from eight to midnight. We were weary of pork by the end of it all, but considering how much meat we have and the variety of the cuts, the satisfaction of mostly completing that huge project was worth the hard work.

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Here are the beautiful short films that provided the inspiration to tackle the pork processing vs. taking it to a butcher. Even if you are a vegetarian, you will enjoy the art and wit these films provide. Enjoy!

Watch all of them  here http://anatomyofthrift.com/

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  1. what a ham « Haelen Farm

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