I may be getting another Hog through work this week and I'm interested in what cuts yall have done on your hogs. Last time I got hams, shoulder steaks which this time ill get them whole i think, the ribs, tenders, backstraps and the rest was made in pan sausage which Ive made one tasty smoked fatty out of So I'll do that again . But besides the pan sausage, hams, shoulders, what do yall suggest I get done. All input is welcome. And No I can't just get it whole, Ill be smoking on my ECB.