u/K-Rimes

I shot a very nice boar and am trying out my first charcuterie! The boar eat mostly acorns, citrus, and avocados so they have a nice flavor with no taint. The meat has a sort of floral flavor / gamey’ness that’s very agreeable normally. Hoping it works out! I am modifying a beverage fridge (glass door kind of thing) with a small inline fan, humidifier, dehumidifier, and inkbird controller. I have the hindquarter encased in salt, and the accumulated liquid soaked salt was replaced after 7 days, which I’ll continue doing once a week for 30 days. It’s a nice big leg, about 25-30lb. I’ve trimmed it as flat as possible on all sides, as I’ve read that’s very important. Going to wash with water, then wine, then brandy, then encase in lard, any other tips? I have also considered a mold culture protective layer

Eugenia Calycina and Grimal jabuticaba

Central coast California. Two smaller hives are Carniolan packages from Mann Lake. Big hive in the back was a very generous sized swarm. I have another swarm not pictured in a hive I didn't take apart. I expect to capture some more swarms this year, and looks like I need to split the big hive sooner than later. The swarm shown here is easy to work, the other swarm is not so great. I had an anaphylactic episode years ago, so I go full suit and gloves, still continuing with beekeeping anyways (not super allergic, just got stung a bunch when I made a mistake).