Problems with scald; Regional ham recipe; basement walk-ing; ladle scalding big pigs; prosciutto “recipe”; pig breeds and the virtues of GOS; smoking tips; leaving one pig alone. Watch here.

Splitting pigs; curing prosciutto salt distribution; back fat vs leaf lard; preserving beef; reuse left over bacon cure; salting thick bellies; virtues of muscovy; using a handgun to kill pigs; how to split cows and make steaks; tips for chopping.

Pontifications on beer; winter grazing; winter wheat; Muscovies and colors; fattening Muscovites; cooking old Muscovies; difficulty of scalding the old spots; jersey meat; finding pigs, breeds and using craigslist; cow killing strategies; pig fences; pig shelters; feeding IPPs; Feeding pigs; managing pigs.

Tamworth flavor; difference in flavor and quality between heritage breeds; Mangalitza vs kune differences in flesh; For The Hog Killing; raising geese, slaughtering geese; casing whole muscle cures; fly eggs on cures; humidity in a cooler; cures to start with; wrapping for the freezer; Curing in humid environments.

Pasture grasses; curing meat other than pork; mold on brines; gardening in a pig plot; bbq sauce for pork; mold within salami; Sausage binding; use of nitrite; salami recipe; fatting muscovy; organic pig feed; spit roasting a pig; led free rounds; captive bolt?; maggots in the prosciutto.

Family Pig Butchery Day 2 rundown; knives; inheritance of the oldest; beef Sausage suggestions; rancidity setting in; frying is a dry method; Sacred Heart; bone saws; grain mill; tree mast other than oak; flies; basic-H; and summer curing.

Oily forested pork vs benevolent confinement pig flesh; curing with honey; raising pigs remotely; lamb carcass size; urinary calculi in rams; sheep and pasture grasses; fly management.

How to cook pig lungs; How long does diced raw fat keep refrigerated?; can you cure leg steaks; goose slaughter setup; curing bacon in off season; slaughtering a pregnant; buying animals seasonally; training older pigs on electric fence; brining pork steaks.

Sugna and mold; Lamb roasterie; old goose cookery; hanging prosciutto in hot weather; dealing with power outages and walk-in refrigerators; weird tasting beef fat; suet and tallow.