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Thanks, fellas!
I'm smoking as much as I can while the temps are so good for it. Being able to hold my temps under 38 degrees for as long as I want (hours, days whatever!) is so awesome. After the huge batch of garlic, onions and all of that, I'm butchering a bunch of rabbits and will stick...
So we have packed the smokehouse with the following:
- Four Picnic hams
- A bunch of lox
- Muslin bags full of cornmeal(think of the cornbread!!), flour, sea salt
- about 50lbs of bellies
- Mozzarella cheese
- a boat load of raw almonds (which were soaked before hand and will be dehydrated...
Thanks man, it's KILLIN' it this winter. I'm so happy...the firebox being located where it is, far enough away but also DOWN HILL makes for a PERFECT draft. So I can burn a supppper small, TINY smoky fire and every bit of the smoke goes straight up into the house. It's amazing. The other thing...
Thank you SO MUCH for the Mz info!
Trust me, I never throw away fat...Mz renderings will nevvvver be wasted here! Hahahha "Blonde TANK!" - love it! But no worries, we raise rabbits for meat. Once you get past the sadness of processing a bunny rabbit, everything else gets a little easier...
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