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Prep'd the porky
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<blockquote data-quote="Timmy59" data-source="post: 3192339" data-attributes="member: 39982"><p>Shoot, cut throat then hang, skin like a deer.. Unless you have kracklins in mind, skip the scalding, it would be a PITA.. It was my first so I'd have to refer you to you tube and I watched a MANY before hand.. Good info but it didn't make it easy or me a pro.. LOL.. Being kune kune like we have you'll have PLENTY of fat for lard if you want to render it.. If you decide to cure bacon go easy on the salt, ours is more salt pork and it'll be used for beans.. We ate some and it was bacon, but the salt was too much.. It's a live and learn experience..</p></blockquote><p></p>
[QUOTE="Timmy59, post: 3192339, member: 39982"] Shoot, cut throat then hang, skin like a deer.. Unless you have kracklins in mind, skip the scalding, it would be a PITA.. It was my first so I'd have to refer you to you tube and I watched a MANY before hand.. Good info but it didn't make it easy or me a pro.. LOL.. Being kune kune like we have you'll have PLENTY of fat for lard if you want to render it.. If you decide to cure bacon go easy on the salt, ours is more salt pork and it'll be used for beans.. We ate some and it was bacon, but the salt was too much.. It's a live and learn experience.. [/QUOTE]
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