So I've put an order in for a whole slaughtered market hog. I was informed yesterday that the carcass should be arriving on Friday. This will be two sides of chilled and government inspected pig! It will most likely total around 90 - 95kg carcass weight (just a little better than 200lbs). Now begins the final decision making. I know that I am going to be keeping both bellies for bacon. The loins are going to be turned into boneless pork chops (or boneless pork loin steak if you want to be fancy). I will be keeping both sets of back ribs as well as both slabs of side ribs. Some of the trim (at least 30 lbs) will be made into cold smoked farmers sausage (for the fry pan or grill). I may have to sacrifice some of the shoulder for this trim. I think that at least one of the shoulders will be kept for pulled pork. Hopefully I have enough fat trim left over to mix in with the deer meat I have in the freezer (for sausage). This leaves the legs. At least part of one will be used for fresh pork roast. I am seriously considering trying to artery pump the other and have it as a ham.
Am I missing anything? Does anyone here have experience with artery pumping hams? The carcass will be relatively fresh so I am expecting the artery to still be pliable...as long as it hasn't had all of its fat cover removed during slaughter.
If I remember, I will try to take a few pictures and post my progress.