We are about a month away from killing our 4 Duroc’s . One a piece for our house and each of the three kids. I just bought enough AC Legg sausage seasoning for 200 pounds of meat.
Crappie , what is your cure for the hams .? I plan on salt curing some and some bacon too.
On the sausage.
I don't mix seasoning with ground until we are ready to eat sausage. I think it tastes a little better and honestly think it will keep a little longer in the fridge after thawing. Just weigh out a few ounces once my ground is thawed, mix in and either cook right then or the next morning.
Also leaves the option open to use ground meat for whatever. We rarely eat ground beef, substitute pork instead.
You will never have a better meatloaf than a 50/50 pork and venison.
Getting ready to grind 150# of pork today. The local grocery had Boston Butts on sale for $.99 a pound, no limit. Pretty cheap eating.
I may go buy another 25-50# for smoking if there are any left this evening.
