A friend of mine and I have been raising a few hogs this summer (my first) and I was wondering if anyone had any tips as to the pros and cons of different ways of having a hog packed by the butcher. The local guy we are using does not smoke anything (bacon,ham) although there is another butcher who can do that for me as needed. I am wondering if there will be enough pork belly from a single 300lb hog to make enough bacon to cover the cost of a custom smoke. I am a novice smoker and am not sure I am ready to try to brine and process my own bacon. I may cook the ham in the smoker though.
I have been told that having the processor grind a lot of the meat and make sausage. I have made sausage in the past so that may not be a big deal for me.
Anyway, I looked around a bit on this forum and could not find (my lack of skill perhaps) a post that had direct advice in this area. If any of you could point me in the right direction it would be truly appreciated.