Tim Horton
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Post by Tim Horton on Apr 24, 2020 13:29:27 GMT 10
Last fall we got a whole pig, cut and wrapped from our friends with the butcher shop.. It was a larger than usual pig, so cheaper than standard size.. Our friends gave us pork fat from several pigs that people didn't want the fat. Likely did not know how to use it..
They also gave us a couple big bags of organ meats from other sales where people didn't want or know how to use these meats..
So for the last couple days Sweetie has been rendering snow white lard. First batch yielded 15 wide mouth pints.. Second batch is about half as much bigger so yield should follow. Wide mouth pints are a convenient size to work with..
We ground and mixed the organ meat. Sweetie is pressure canning it as a kind of ground meat soup to use next winter in chicken feed.. Extra protein will be good for the girls.. First 7 quarts are in the canner. There appears to be 2 more loads to go..
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