Quote:
Originally Posted by Tcoat
From about the age of 4 to 13 I went to my grandparents in Quebec every spring and made the stuff by the gallon. It was not a modern method either. Big 8 foot evap tray on a home made wood stove base. A shit load of work for every gallon.
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Never made syrup but we did make our own "shortening" (read lard) and pork rinds/cracklins.