New to the forum, I am planning on processing a couple of 280 lb show hogs that kids have shown, in the next week or so. I am trying to figure what to do with the hams and possibly bacon.
I was thinking of sugar curing the hams, but afraid weather might be warming up (in the 50's daytime next week) and wasn't sure if time may not be on my side before temps rise.
Been considering smoking hams and vacuum sealing finished product.
Any help or ideas on preserving these pigs would be appreciated.
I plan on doing boneless loin chops, ribs, shoulder into sausage.