^^That's a good luck thing, right? Black-eyed peas on New Years Day. Maybe I'll try that this year.

Anyway, I thought I would document the process here, just in case I accidentally poison myself and my entire family. Here is the fresh pork leg scored through the skin and fat. I think it looks semi somewhat professional, considering I had no fucking idea what I was doing. I can see where I cut a little too far through and went into the meat, but oh well.



And then, like Cousteau, the pork leg plunged into the briny deep.