Next weekend we have our bang to bacon class. Since I don’t have time to do the prep this week, we went ahead and killed one of the two pigs we are going to use yesterday.
Getting the scalding water up to 145. Brent stopped by in the morning to help and get organized. Also Bar-B-Jew, Darryl, and the inmates were on hand. Miguel was everywhere, including being the head chef for a batch of carnitas which fed the entire farm with leftovers. As you can see it was a rainy and cold morning.
Just finishing the scraping. Spork stopped by to help for a bit.
The Princess was very keen on doing the gutting. She had missed that part before and she had been learning anatomy in school. She wanted to see it for real. She was disappointed we weren’t going to extract the brain for her to see.
The head, before being cleaned up. Brent will be making head cheese with this one for class day.
Here I am gutting the pig. The Princess wanted to do this but I had to get the heart and lungs out intact for mom for anatomy class.
http://www.youtube.com/watch?v=bo5hZQYVG38
Miguel got busy with his carnitas pot while we processed one side of the hog. We used the front and rear quarter for carnitas, salted the bacon, and left the loin to cool in the walk in. We will process the loin later.
Carnitas with pork so fresh it was still warm when it went into the pot. You can’t buy food like this.
And to celebrate, something to wash the carnitas down.
We will see all of you next weekend for class.