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  1. shoulder09.jpg

    shoulder09.jpg

    • twinfallsid
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  2. shoulder08.jpg

    shoulder08.jpg

    • twinfallsid
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  3. shoulder06.jpg

    shoulder06.jpg

    • twinfallsid
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  4. shoulder05.jpg

    shoulder05.jpg

    • twinfallsid
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  5. shoulder07.jpg

    shoulder07.jpg

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  6. twinfallsid

    This Week's Project:::: Now Bacon!

    I got sidetracked by a week's vacation in Seattle.  When I picked up the pork before leaving, it was all frozen pretty good, so I tossed it in the freezer and decided to continue the porky project after the vacation. So far, everyone who has tasted the liver pate has raved and insisted that I...
  7. shoulder05.jpg

    shoulder05.jpg

    • twinfallsid
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  8. shoulder04.jpg

    shoulder04.jpg

    • twinfallsid
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  9. shoulder03.jpg

    shoulder03.jpg

    • twinfallsid
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  10. shoulder02.jpg

    shoulder02.jpg

    • twinfallsid
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  11. shoulder01.jpg

    shoulder01.jpg

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  12. twinfallsid

    This Week's Project:::: Now Bacon!

    I think the butcher is cutting the hanging carcass tomorrow, Monday.  I want to get the bones and bacon-side before they are frozen.  I'll salt and pepper the bones and toss them in the smoker; and start curing the side and jowls that I saved from the head. The liver pate was easy to repair.  I...
  13. twinfallsid

    This Week's Project:::: Now Bacon!

    Scarbelly - Perhaps.  This was my 1st try at making pate.  There are so many variables, its hard to decide what could have been done better.  About half of the recipes I looked at had you pre-cook the liver, maybe that is the trick.  The finished pate is supposed to be about 50% fat.  My recipe...
  14. twinfallsid

    This Week's Project:::: Now Bacon!

    I printed up some nice labels for the jars, with the date: . . .
  15. DSC01817.JPG

    DSC01817.JPG

    • twinfallsid
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  16. twinfallsid

    This Week's Project:::: Now Bacon!

    Here is the finished liver pate: . The yield was 16 half-pints of pate from one 3-pound pork liver.  It tastes very good, but the texture is not what I expected.  Its kind of crumbly, instead of a smooth pate.  Adding a drop of mustard on top is also good. I killed a food processor with...
  17. Porkula's Liver Pate

    Porkula's Liver Pate

    • twinfallsid
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  18. twinfallsid

    This Week's Project:::: Now Bacon!

    Here is the finished head cheese.  I put a little balsamic vinegar to give a little twang.  It tastes great!  I cut the two loaves into 3 pieces each, vac-packed it and tossed most of it in the freezer. .
  19. Porkula's Head Cheese

    Porkula's Head Cheese

    • twinfallsid
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  20. twinfallsid

    This Week's Project:::: Now Bacon!

    I turned Porkula's head into head cheese today.  I'll have some photos after I turn it out of the pans tomorrow.  The butcher doesn't scald and scrape any pigs, so its not quite turning out like I expected. I did clean up an ear, boiled it for 1.5 hours, then sliced and deep fried it. ...
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