The weather took a turn for the worst. Perfect weather to butcher the hogs for the upcoming wedding. It is so cold that we had to start the wood stove inside of the house. The hogs will be cut and frozen for transport to the caterers down in Nebraska. We are looking forward to the Wedding Feast!
Years ago most families had a connection to the land and farm. Read any old fashioned reader and you will see how the kids went to their grandparents or an uncle’s farm to spend time in the fresh air with the livestock. It was a good life. This is a good life. I thank God for all His many blessings in a world that seems to have gone crazy. We pray and work and put our lives in His capable hands.
We have been very blessed with ongoing lessons and a whole bunch of fun with Alan Ferber. He has been sharing his skills with us every time we process a beef or pork. We’ve learned so much and he is passing on his knowledge to the next generation as well. We all enjoy the time together.
Notice the bottle of vino behind the tenderizer! We had to sample the wedding wine in between cuts.
This beautiful and amazing lady coaches Bella and I on what the cuts are and how to package them properly and in a timely manner. She delights us with her stories and smiles. She used to work with her husband when they owned the butcher shop out in Wyoming. Thanks to her, we had the most delicious and tender Prime Rib Roasts for Easter. That’s one cut I’ve never used. Again, a blessing to our family.
Hopefully soon I will post the photos of the hotdogs we made and the new 100 # sausage stuffer we purchased as well as a commercial tenderizer. I’ve got a crew of hungry people to feed!