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Old 01-03-18, 07:01 AM   #41
huntfish
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OUTSTANDING!!
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Old 01-03-18, 07:01 PM   #42
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Originally Posted by Trouter23 View Post


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Old 01-04-18, 01:09 PM   #43
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Ha, sorry!

We served the first batch to our preacher and his family this Sunday, so this was the last pic of it from this past Saturday right before it was trimmed and portioned it into individual ribeyes.

Day 35:



In short, they were spectacular. But, I'll save the full report for the six weeker.

Here is the last, larger cut destined for the full six weeks - to be trimmed, portioned, and salted on Christmas Eve and cooked on Christmas Day.

Day 36:

Thank you for taking us on this journey of meat and time. Now I gotta ask the million dollar question that all of us have been pondering. What is in those mason jars on the right? They've been sitting there a month and now one of them is gone. Tallow? Gravy? Bacon grease?
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Old 01-04-18, 02:10 PM   #44
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Thank you for taking us on this journey of meat and time. Now I gotta ask the million dollar question that all of us have been pondering. What is in those mason jars on the right? They've been sitting there a month and now one of them is gone. Tallow? Gravy? Bacon grease?
Ah! That would be scuppernong jelly. And let me tell you, son. If you've never had any, that stuff is goooood. I had some for the first time last season and fell in love with it. Now it's a must-make every season. I store the backup down there. The stuff that's in use tends to stay up closer to the door.

Now that I think about it, I should have bought a fake finger tip, put it in some tea in a mason jar, and put it down there just to see what sort of responses it provoked.
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