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Burlington, KS | Looks like you lucked out on weather, last time I butchered a hog, it turned out 93 or so the day I had set aside (early April, ran out of propane another year same time period, you can guess the story there). Just worked faster and got it on ice overnight and cut up the next day. Need a spare fridge to cure in next time, takes up a lot of space for too long. Maybe I could try to use the weather to my advantage in the future. I intend to have a cooler in my shop when I get the building up, just for such occasions. | |
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Butchering weekend
