That’s cool. I bet you can probably find some good passed-down-for-generations sausages locally too. Stuff made with natural casing and all the odds and ends and organ meats. As another option.
I put a pork rib recipe in my log, with hopefully enough instructions to replicate it.
And there was something I wanted to thank you for, but I lost the specifics of. I was thinking about it last night. Something about an old discussion of using straps for pulls. The gist was basically around giving yourself permission to adjust things to meet your own needs; like it’s ok to use straps if you’re getting your grip work elsewhere… but there was some other nuance specific to something current. I don’t know. I’ll probably remember. Anyway, there’s a thanks, which is part of a general thanks to all the bits of advice you doled out over the years.