Nervous about this weekend

I’m nervous about this one, lots of new dishes. No idea how long it’s going to take to make it all. Sauerkraut has been fermenting for almost two weeks, and I know have 20 lbs of pork shoulder in the freezer waiting for the grinder.  I haven’t got all the recipes posted, but I believe that I have the menu set.  I’ll try to get the other recipes up tonight and a list of the final menu items posted.

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