Byron Gagne wrote:Yes I hear you about making the ceiling as high as possible in the butcher shop. My plan is to have a skinning pole outside then slide it into the shop. We’re it would be parted out on a table, cut and wrapped there. The cooler would be for hanging hogs and wild game that come in. I will think about changing the ceiling height. I always said now matter how big you build it you always fill it!
I do have to earth berm all this so keeping the ceiling as low as possible is a huge benefit. But it still has to be useful.
Jennifer Richardson wrote:I feel like they followed all those steps, but it just wasn't playing ball, which is kind of weird, since most of us have a lot of cast iron cooking and baking experience. I'm planning to give it a shot this weekend and see how it goes. Maybe I will finally be better at something in the kitchen than Josiah is!
Jennifer Richardson wrote:Well, it turns out we kind of suck at using a non-electric waffle maker, so we had piles of weird waffle crumbs instead, but I promise pics when we manage to make nice waffles!
And we did buy a big cast iron skillet, and then were given another that I rehabbed and re-seasoned, so we’re set in that regard!