We use this mild yet flavorful breakfast sausage recipe for pork each time we butcher. Special thanks goes to our sister-in-law, Rachel, for mixing and matching the ingredients and coming up with this tasty combination. Mix together and form into patties: 1 pound of ground pork; 1/3 T course salt; … Continue reading
Monthly Archives: December 2012
Butchering season wound down this week
Butchering season wound down this past week as Don finished curing the bacon. We’ve been butchering deer and hogs each year, for several years now, and it’s a satisfying feeling to pause and reflect on what our efforts as a family have provided. What exactly has been provided? Time spent … Continue reading