Some beautiful pork chops and t-bones. |
After the customary greetings, Chris and I began to organize
ourselves for the second day’s activities, which are comprised of breaking down
the large cuts from day one into sausage, chops and roasts, and then packing
them up for storage. Meanwhile, I took a
couple of photos, enjoyed a couple of the donuts, and well, in the vernacular
of the butchering shed, shot the shit.
The photos accompanying the post are of those beautiful pork chops and
t-bones that David had already cut down, and of his parents at the band saw
cutting down their pork loins into chops.
Working the band saw to make chops and roasts. |
I texted Mary the photo of David’s pork chops. We ended up having a fairly lengthy exchange over
them, as follows:
Mary: Lotta chops!
Me: I cut ours a
little thicker this year. We got 14
chops total, and two loin roasts.
Me: I packed the
sausage in half pound packs, half the size of last year. So there are more packs, and we won’t have
leftovers to deal with when we have them for breakfast.
Mary: I just pulled
the last pack of chops from last year to make for dinner tonight. Also, saw a pack of breakfast sausage, two
packs of ribs, and a ham roast. There
are some other packs, I’m not sure of what.
Mary: All in the
kitchen freezer. The basement is pretty
much empy, except for your hops, some pie shells, and two small tubs of
scrapple.
Me: We’ll slow cook
those ribs. I kept an amazing whole rack
this time!
Me: Also, we got
Kevin Bacon!
Mary: Oh great.
Mary: I really didn’t
want to know the pig.
Me: To be honest, I
choked up a little when she went down.
Mary: TMI.
The 2014 bunch - that's Kevin with the white band around her shoulders. |
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