Anyone else get one? Looks really well done (I’ve only quickly thumbed through it so far).

My neighbor bought it and is excited to try the smoked hog leg tacos. Isn't it a chili verde recipe or close to it?

I thought about ordering it, but have not. I have listened to the author on several podcasts and he’s an interesting guy.

I grew up helping my grandfather who owned a butcher shop. It could be real entertaining to contrast and compare. We didn't do near as many boneless cuts back in the day.

waiting for mine to come in the mail

Will order one

Nice

I made the chorizo verde today, and I just used some of it in a big pot of charro beans currently going in the instant pot. I went with about 60% sow trimmings, 20% random loin from freezer, and 20% pork fat.

I hope it tastes half as good as it smells.

I’ve seen him on a couple episodes of Meat Eater

Oh man I bet that turns out way good, keep us posted

Looks great

Ordered one. I will never run out of pigs.

How did you guys order that book? I only saw something about "pledging $45" to pre-order.

We need an update on that chorizo verde! That looks like its going to be something a Chef would make!
Curious about that book.

The website I saw had options to purchase either a signed copy or unsigned. I saw the preorder thing.

I pre-ordered it on Kickstarter. Really happy with the book. I need to shoot more pigs!

Thanks, I did see that after another look.

Thanks for all of the interest and feedback on the book. I'm the author (a daily reader of THF, but random poster) and would love to answer any questions y'all have about the book or hog cookery in general.

The book is available on thehogbook.com only, as it is self-published and self-distributed. It's 420 pages of hog hunting, skinning, gutting, butchery (4 different butchery sequences for small, medium, large sow and large boar) and over 115 recipes for hogs including whole hogs, brining, sausage, curing, slow cooking, grilling, smoking and offal.

Again, your support is greatly appreciated and looking forward to seeing what y'all make!

Jesse Griffiths

Glad you’re here. Appreciate your dedication to teaching. I’ve learned a lot just from your videos.

Hope to make it down to your restaurant one of these days....

Jes

Huge fan of yours, Jesse. I was a huge fan of Afield before I ever knew who you were. I bought that back a few years ago on a whim and it paid off big time. I love the creative recipes. We have a few family dinner staples out of Afield. I'm definitely interested in the sausage/curing section as I've seen you do some really creative stuff. As soon as I convince my wife that the New School of Traditional Cookery is worth the price I'm headed your way!

I do have one question if you stumble back across this. As someone that is really passionate about cooking, how can I take my creativity to the next level? Any advice?

I may have to get this book. I had a friend (now deceased, unfortunately) who was retired and interesting in cooking. He had bought the Afield book, and was so impressed that he attended a weekend cooking course (or maybe it was only one day, not sure). As part of that course he received another copy of Afield. I'd given him a hindquarter from an 80 Lb hog I had shot, along with some sausage. In return he gave me his extra copy of Afield.

My wife eats in a very healthy fashion. She is a poster child for low-fat, high fiber, fruit & vegetables dining. Me, I try but not quite so much. I had made sausage in the past, but she didn't let me put a lot of fat into it. In the Afield book, the comment is made that sausage should have around 25% fat, with 20% as the minimum. It goes on to say something like "If you're not willing to put at least 20% fat into your sausage, you should consider not making sausage". That statement alone makes the book worthwhile to me, as it's helped bolster my arguments for adding fat to homemade sausage. Family and friends are much more complimentary about my sausage these days.

Got mine ordered today...can’t wait to get it!

I asked my family to see if Santa could put a copy under the tree for me. Hope it gets delivered and can be opened early.

Was going to order one today only to find out they only accept PayPal. To their credit, I emailed them about it and they quickly responded but I'm a hard NO on PayPal. Guess I'll find a different book.