Preparing the Meat

When Dziadek was here a few years ago and built us a rural smoker, we expected we’d be using it much more often than we do. “Think of all the things we can smoke: turkey, chicken, pork tenderloin — all for great cold cuts that will be tastier and cheaper than anything we can buy.”

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It was a glorious plan. An idea that lacked only a couple of a few several steps to the dream of complete food cold cut self-sufficiency. Soon, though, we’d be raising and slaughtering our own swine, harvesting our own salt from the sea to mix with our homegrown onions and herbs.

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The business of life, though, got in the way.

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Still, the infrequency — Christmas and Easter — heightens the savoriness.