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That Saturday I butchered 14 hogs and it actually went smooth
Last month we had a double order for a neighborhood BBQ thing in Austin, 14 whole hogs total. Everyone told me to split it across two days, but I said no, let's just push through. Started at 4 AM, had my bandsaw dialed in, sharpened every knife the night before. By noon we had all 14 broken down, bellies rolled, shoulders tied, and I even had time to clean the floor twice. The weird part is nothing went wrong, no slipped cuts, no grinder jam, no back pain hit until 9 PM. I keep thinking about that day because it proved my rhythm matters more than how many hours I plan for. Has anyone else had a day where everything just clicked, even when the whole calendar said it should be a disaster?
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