You'll recall that we sent a ham and a couple of the bacons from our recent hog harvest out to the local butcher to be cured and smoked. Mostly we did it because I don't have a smoke house - but one day I will.... Until then we just have too much meat for me to handle. So it's easy to find a "custom butcher" in your area and take some of the meat in to be professional smoked. I really like our butcher, he's something else.
Well, yesterday the butcher called.... he said my bacon was too big for his equipment.
Is that right?
You can imagine that I'm not mature enough for some conversations....... All y'all can take that how ever you'd like but I started to snort.....
I lost it when I heard he had to trim it off a bit to make it fit.
That'll do, pig. That'll do.
Happy Friday everyone! And not I gotta go and get my big bacons.....
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6 comments:
Hahahahahaha...no way I could have kept it together for that phone call :P I bet it will add extra enjoyment to your bacon :P
really need a smoke house....
Bwa ha ha ha - Your bacon is too big...My sheep are too big for the castration bander LOL. That's right!!!
So what equipment was he talking about, the smoke house or the brine equipment? Looks like he's not equipped for much.
*teeheehee*
I know, Stacy, I'm such a goof... ha ha ha ha ha
Dave, I totally need a smoke house - its on the project list.
Vicki - I laughed so hard. That guy thinks I'm a goof anyway...
FEF - Tee hee hee we know how to grow 'em huh? hee hee hee
Hi Horst! He was talking about their slicer... these bacons were ENORMOUS - really they were unprecedented. Normally he works on deer and more 'standard' sized hogs.
Neko - I know... tee hee hee. Hey! pull my finger! ha ha ha ha
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