Amazing! We finally have walls and cabinets back in our guest bathroom, laundry room and entry hall. I just need to re-plumb the sink and finish the quarter round and caulking and it will be back to normal.
So I covered the exposed muscles with shortening and pepper (the tub of lard was too big, so I’m trying shortening. The shortening is supposed to help the meat from drying too quickly and the pepper is supposed to help keep the bugs away. It’s in the wine fridge so I don’t think there’s any bugs, but it’ll probably taste good…….
Then I wrapped it up in cotton cloth (fine cheese cloth) and tied it to keep everything neat. Now it will just hang out for months, magically converting into either a delicious Italian treat or a rotting mess.
This weekend I need to make some things with the produce that we have gleaned this week. I was able to make 8 pints of tomato sauce, 5 pints of pickled carrots, and 3 pints of pickled red onions. I also made some vanilla ice cream this afternoon using 4 cups half-and-half, 1/2 cup egg beaters, 1/2 cup sugar and 2 teaspoons of homemade vanilla. The I froze it using the ice-cream maker.
For the carrots, I boiled baby carrots for 5 minutes. As they boiled I also make a pickling liquid with 2 cups of white vinegar, 2 cups of water, 2 cups of sugar and 2 Tablespoons of pickling spices. The drained carrots go into wind mouth pint jars and get covered with the hot pickling liquid, leaving 1/2 inch head space. The pints are processed for 20 minutes in the steam canner (15 minutes in a hot water bath).
I used the same pickling liquid for the onions, adding it to thinly slice onions that had been blanched in hot water for 2 minutes. The pints were processed in the steam canner for 15 minutes.