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	<title>Oink Moo</title>
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	<description>Extreme protein projects from David&#039;s kitchen</description>
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		<title>The Big Day: Cutting Into the Prosciutto</title>
		<link>http://oinkmoo.wordpress.com/2011/07/25/the-big-day-cutting-into-the-prosciutto/</link>
		<comments>http://oinkmoo.wordpress.com/2011/07/25/the-big-day-cutting-into-the-prosciutto/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 06:47:33 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=776</guid>
		<description><![CDATA[Well&#8230;&#8230;on a scale of one to &#8220;pretty damned amazing&#8221;, Herschel the prosciutto rates very high toward the top of the scale. Yesterday, after twenty one months of watching this pig leg age, dry, mature, and hang from the ceiling of my basement, it was finally time to cut into this meaty jewel, give it a [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=776&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2011/07/25/the-big-day-cutting-into-the-prosciutto/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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		<title>That Old Meat Hobby</title>
		<link>http://oinkmoo.wordpress.com/2011/02/06/that-old-meat-hobby-2/</link>
		<comments>http://oinkmoo.wordpress.com/2011/02/06/that-old-meat-hobby-2/#comments</comments>
		<pubDate>Mon, 07 Feb 2011 06:47:47 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=754</guid>
		<description><![CDATA[This has been a big week! I am no longer just a meat enthusiast experimenting in my kitchen.  And over the past year, I did quite a bit more than just build myself a  &#8221;man-cave&#8221; in the garage. I built a USDA Inspected and Approved Meat Processing Facility, and did so in a very small [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=754&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2011/02/06/that-old-meat-hobby-2/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<title>Naked Goose</title>
		<link>http://oinkmoo.wordpress.com/2010/12/28/naked-goose/</link>
		<comments>http://oinkmoo.wordpress.com/2010/12/28/naked-goose/#comments</comments>
		<pubDate>Tue, 28 Dec 2010 23:22:00 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=725</guid>
		<description><![CDATA[With a very sharp boning knife and bit of butcher twine, I had fun deboning and cooking up a goose for the family last weekend. Below is the carnage and the resulting meal. Every carnivore should try doing this to a bird at some point. It&#8217;s strangely satisfying. And slicing into the final boneless product [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=725&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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		<title>Tamworth project: part 2</title>
		<link>http://oinkmoo.wordpress.com/2010/12/18/tamworth-project-part-2/</link>
		<comments>http://oinkmoo.wordpress.com/2010/12/18/tamworth-project-part-2/#comments</comments>
		<pubDate>Sat, 18 Dec 2010 21:47:45 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=689</guid>
		<description><![CDATA[This post is a continuation of the last one, which described some of the receiving and butchering process of a half (102 lb)  of a Tamworth pig. Here&#8217;s the rest of the process turning great meat into great sausage. Below is 23.2 kg (51 lbs) of partially frozen meat ready for the grinder. The grinding blade [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=689&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/12/18/tamworth-project-part-2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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		<title>Tamworth Pig</title>
		<link>http://oinkmoo.wordpress.com/2010/12/13/tamworth-pig/</link>
		<comments>http://oinkmoo.wordpress.com/2010/12/13/tamworth-pig/#comments</comments>
		<pubDate>Mon, 13 Dec 2010 20:59:46 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=498</guid>
		<description><![CDATA[With just a few weeks left in 2010, it is time to take stock of my world of meat. Herschel the prosciutto is 14 months old and looking good. Firm to the touch, sweet-smelling, and no sign of troublesome molds, bugs, or other unwanted natural intruders. Construction on the kitchen (meat processing facility) is complete [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=498&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/12/13/tamworth-pig/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">317</media:title>
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		<item>
		<title>More Kitchen Progress</title>
		<link>http://oinkmoo.wordpress.com/2010/10/28/more-kitchen-progress/</link>
		<comments>http://oinkmoo.wordpress.com/2010/10/28/more-kitchen-progress/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 05:19:43 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=650</guid>
		<description><![CDATA[The kitchen is definitely coming along. Below are some photos of the meat processing facility I&#8217;ve built over the past three months. It is exactly as big as it looks&#8230;an 18&#8242; x 12&#8242; stretch of real estate (aka, my former garage).   There are some tweaks to make still, but the space is exactly what [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=650&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/10/28/more-kitchen-progress/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
	
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		<title>Building a Meat Kitchen</title>
		<link>http://oinkmoo.wordpress.com/2010/09/02/building-a-meat-kitchen/</link>
		<comments>http://oinkmoo.wordpress.com/2010/09/02/building-a-meat-kitchen/#comments</comments>
		<pubDate>Thu, 02 Sep 2010 21:22:36 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=632</guid>
		<description><![CDATA[After more than 10 years of grinding, stuffing, curing, fermenting, drying, and exploring the world of sausage-making, the past few days have been big ones. I began construction on a commercial kitchen which will serve as a USDA inspected production site for fresh sausage, and eventually cured meats. The goal is to make and sell [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=632&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/09/02/building-a-meat-kitchen/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<item>
		<title>Chain Mail and White Robes</title>
		<link>http://oinkmoo.wordpress.com/2010/07/21/chain-mail-and-white-robes/</link>
		<comments>http://oinkmoo.wordpress.com/2010/07/21/chain-mail-and-white-robes/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 22:51:35 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=624</guid>
		<description><![CDATA[With the warm summer weather, my butchering and sausage making has slowed down a lot. This is mostly due to my newly acquired knowledge of bacteria and food safety when working with meat at different temperatures. If I had a well air-conditioned workspace, I&#8217;d be cutting and grinding 12 months out of the year, but [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=624&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/07/21/chain-mail-and-white-robes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<item>
		<title>Cold Smoked Lox</title>
		<link>http://oinkmoo.wordpress.com/2010/07/09/cold-smoked-lox/</link>
		<comments>http://oinkmoo.wordpress.com/2010/07/09/cold-smoked-lox/#comments</comments>
		<pubDate>Sat, 10 Jul 2010 05:22:14 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=610</guid>
		<description><![CDATA[Sometimes, pork lovers crave lox and bagels.  I don&#8217;t see any inherent conflict with loving both. And it is Copper River Salmon season here in the Northwest, so the fish couldn&#8217;t be fattier or more perfect than it is now. I&#8217;ve created an effective method of cold smoking meat and fish that is not particularly [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=610&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/07/09/cold-smoked-lox/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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		<item>
		<title>Leg vs. Leg Update (and some finished product)</title>
		<link>http://oinkmoo.wordpress.com/2010/05/07/leg-vs-leg-update-and-some-finished-product/</link>
		<comments>http://oinkmoo.wordpress.com/2010/05/07/leg-vs-leg-update-and-some-finished-product/#comments</comments>
		<pubDate>Fri, 07 May 2010 16:55:07 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=591</guid>
		<description><![CDATA[My first round of meats dried in the new walk-in have lost enough water weight to eat. From left to right is: sweet coppa, spicy coppa, duck salami, and carne salata boneless leg. The photo above shows a bunch of duck breast prosciutto wrapped in cheese cloth hanging with the other meats, but that didn&#8217;t [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=591&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/05/07/leg-vs-leg-update-and-some-finished-product/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<item>
		<title>Hot Dog Day</title>
		<link>http://oinkmoo.wordpress.com/2010/04/25/hot-dog-day/</link>
		<comments>http://oinkmoo.wordpress.com/2010/04/25/hot-dog-day/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 04:51:04 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=573</guid>
		<description><![CDATA[Last Saturday was &#8220;Sausage Day&#8221; at my home. Twice each year, a friend joins me for a consistently over-ambitious plan to make MANY varieties of fresh sausage in a single day. Each year we get faster and more efficient, and more importantly, each year the final sausage product becomes significantly better than the previous attempt. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=573&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/04/25/hot-dog-day/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<item>
		<title>Upgraded Control of a Meaty Environment</title>
		<link>http://oinkmoo.wordpress.com/2010/04/10/upgraded-control-of-a-meaty-environment/</link>
		<comments>http://oinkmoo.wordpress.com/2010/04/10/upgraded-control-of-a-meaty-environment/#comments</comments>
		<pubDate>Sat, 10 Apr 2010 23:53:29 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=562</guid>
		<description><![CDATA[I am not a carpenter. But I have managed to finally finish building my walk-in cooler. It is seemingly solid, definitely well insulated,  provides plenty of storage room for holding meat, and it keeps good control of the temperature and humidity in the box.  Below are a few picture of the 95% finished cooler. There&#8217;s [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=562&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/04/10/upgraded-control-of-a-meaty-environment/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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			<media:title type="html">David</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/04/img_28251.jpg" medium="image">
			<media:title type="html">Walkin1</media:title>
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			<media:title type="html">Walkin2</media:title>
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			<media:title type="html">walkin3</media:title>
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			<media:title type="html">walkin5</media:title>
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			<media:title type="html">walkin6</media:title>
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		<item>
		<title>Food With a Story</title>
		<link>http://oinkmoo.wordpress.com/2010/04/05/food-with-a-story/</link>
		<comments>http://oinkmoo.wordpress.com/2010/04/05/food-with-a-story/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 17:32:03 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=509</guid>
		<description><![CDATA[A lot of people in Seattle&#8217;s  food community are emphasizing more than just &#8220;local&#8221; or &#8220;organic&#8221; in their food requirements. The focus seems to have moved onto being able to tell a believable and compelling &#8220;story behind the food we eat everyday.&#8221;  Where was an animal raised? What did it eat? What is the farmer [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=509&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/04/05/food-with-a-story/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">David</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/04/img_2005.jpg" medium="image">
			<media:title type="html">HerschelApril_1</media:title>
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		<item>
		<title>A Coat of Lard</title>
		<link>http://oinkmoo.wordpress.com/2010/03/14/a-coat-of-lard/</link>
		<comments>http://oinkmoo.wordpress.com/2010/03/14/a-coat-of-lard/#comments</comments>
		<pubDate>Sun, 14 Mar 2010 23:37:02 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=473</guid>
		<description><![CDATA[Despite all of my stories about various meat projects, this is a blog about &#8220;Herschel&#8221;, a pig leg that will be my first prosciutto when it grows up. This week was a milestone. We moved from the &#8220;drying&#8221; stage to the &#8220;aging&#8221; stage in the development of the ham. After 30 days of refrigerated salting, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=473&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/03/14/a-coat-of-lard/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">David</media:title>
		</media:content>

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		<item>
		<title>Hazelnut Pig</title>
		<link>http://oinkmoo.wordpress.com/2010/03/09/hazelnut-pig/</link>
		<comments>http://oinkmoo.wordpress.com/2010/03/09/hazelnut-pig/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 06:21:17 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=474</guid>
		<description><![CDATA[I bought some pork the other day. Some will say that I bought a lot of pork. Some (family members hoping to share the refrigerator) will even say that I bought too much. But this is a beautiful pig. Even if its only half a pig. All together, this was a 8-9 month old, Washington-raised [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=474&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/03/09/hazelnut-pig/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
	
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			<media:title type="html">David</media:title>
		</media:content>

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		<media:content url="http://oinkmoo.files.wordpress.com/2009/11/img_1045.jpg" medium="image">
			<media:title type="html">ham sandwich</media:title>
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		<item>
		<title>Aging vs. Drying</title>
		<link>http://oinkmoo.wordpress.com/2010/02/26/aging-vs-drying/</link>
		<comments>http://oinkmoo.wordpress.com/2010/02/26/aging-vs-drying/#comments</comments>
		<pubDate>Fri, 26 Feb 2010 19:31:41 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=462</guid>
		<description><![CDATA[A friend just asked for clarification about the difference between &#8220;drying&#8221; and &#8220;aging&#8220;, described in my last post on 2/24. Here&#8217;s the way I understand things: After three months of drying, the pig leg should have lost all the necessary water weight to make a good safe ham. But it is not completely dry. That [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=462&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/02/26/aging-vs-drying/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<item>
		<title>Piggy Photo Shoot</title>
		<link>http://oinkmoo.wordpress.com/2010/02/24/piggy-photo-shoot/</link>
		<comments>http://oinkmoo.wordpress.com/2010/02/24/piggy-photo-shoot/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 08:37:02 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=432</guid>
		<description><![CDATA[Today is drying-day #78 of 90.  That means I&#8217;m 108 days into this entire project.  It is almost time to cover the ends of the pig leg with a thick coat of pepper/juniper loaded lard and settle in for the third and final (and lengthy) aging step. Herschel weighed in this afternoon at 14 pounds. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=432&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/02/24/piggy-photo-shoot/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<item>
		<title>My Shiny Big F. Dick and Some New Gear</title>
		<link>http://oinkmoo.wordpress.com/2010/02/05/my-shiny-big-f-dick-and-some-new-gear/</link>
		<comments>http://oinkmoo.wordpress.com/2010/02/05/my-shiny-big-f-dick-and-some-new-gear/#comments</comments>
		<pubDate>Fri, 05 Feb 2010 20:27:32 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=391</guid>
		<description><![CDATA[I am now the proud owner of an F.Dick sausage stuffer. Over the past few months, I have slowly searched for and acquired some newer and more substantial equipment for making sausage. The equipment I owned for years was functional, but not nearly as precise or as much fun to use.  Below are a few pics [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=391&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/02/05/my-shiny-big-f-dick-and-some-new-gear/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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			<media:title type="html">David</media:title>
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		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_15591.jpg" medium="image">
			<media:title type="html">fDick</media:title>
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			<media:title type="html">OldStuffer</media:title>
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		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_15601.jpg?w=225" medium="image">
			<media:title type="html">fDick_sm</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1557.jpg?w=300" medium="image">
			<media:title type="html">pH_sm</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1556.jpg?w=300" medium="image">
			<media:title type="html">pH_digital</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1554.jpg?w=300" medium="image">
			<media:title type="html">Aw1</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1555.jpg?w=300" medium="image">
			<media:title type="html">Aw2</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/pawkit_aw.gif?w=274" medium="image">
			<media:title type="html">pawkit_Aw</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_15662.jpg?w=225" medium="image">
			<media:title type="html">Therm_Humid1</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1564.jpg?w=300" medium="image">
			<media:title type="html">Therm_Humid3</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1562.jpg?w=225" medium="image">
			<media:title type="html">cooler1</media:title>
		</media:content>

		<media:content url="http://oinkmoo.files.wordpress.com/2010/02/img_1558.jpg?w=225" medium="image">
			<media:title type="html">cooler2</media:title>
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		<item>
		<title>HACCP: rules, rules, rules&#8230;</title>
		<link>http://oinkmoo.wordpress.com/2010/01/28/haccp-rules-rules-rules/</link>
		<comments>http://oinkmoo.wordpress.com/2010/01/28/haccp-rules-rules-rules/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 04:25:58 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=362</guid>
		<description><![CDATA[&#8220;Rancidity is a quality issue, not a safety issue.&#8221; That&#8217;s what the USDA says. Who knew? Is that quote worthy of a printed T-shirts? Beer cooling huggies? These just seem like great words to live by&#8230;.or at least be aware of. The government oversight of charcuterie and uncooked/shelf-stable (aka DRY) meat production is in place [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=362&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://oinkmoo.wordpress.com/2010/01/28/haccp-rules-rules-rules/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
	
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			<media:title type="html">David</media:title>
		</media:content>
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		<title>Bacon in the Rose City</title>
		<link>http://oinkmoo.wordpress.com/2010/01/18/bacon-in-the-rose-city/</link>
		<comments>http://oinkmoo.wordpress.com/2010/01/18/bacon-in-the-rose-city/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 22:53:19 +0000</pubDate>
		<dc:creator>David</dc:creator>
				<category><![CDATA[Charcuterie]]></category>

		<guid isPermaLink="false">http://oinkmoo.wordpress.com/?p=343</guid>
		<description><![CDATA[I am usually a bit behind the curve regarding pop culture, but this weekend I had a pork related revelation. The entire Pacific Northwest may already know about this little breakfast miracle, but if not, read on. I traveled to Portland, Oregon this past weekend only to discover that maple bar donuts will never be [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=oinkmoo.wordpress.com&amp;blog=10420937&amp;post=343&amp;subd=oinkmoo&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">David</media:title>
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