It's almost ready....
In Bend, Oregon this morning, making dome spuds, sausage and an egg all in one cast iron skillet...and it's about done. If you hurry..and bring a coffee cup, too, eh. Gary Haupt
Forum Discussion
1stgenfarmboy wrote:That hog looked to be plus of 220#. No new lean white meat for you. Way to go!
Bacon.....did someone say bacon..
we butchered on 1-7-14, salted for 6 weeks and smoked for 24hours.
slice to liking and fry it up. boy oh boy is it good.
