couple ? are you planninng on using some of this pork for sausage or anything,? if poss weigh your venison trimmings for sausage if any and going off you recipes figure out how much pork trimmmings you will be needing. this will kind of determine what cuts to keep and maybe you will have to sacrifice some cuts for sausage if needed. also what were your plans for bellies? trimfor grinding,side pork, or make bacon? rear hams is another question, cut into roasts,smoke hams, are options, perhaps your going to make a bunch of sausage and the front shoulders and neck will not give you enuff weight??? we process our own every fall after hunting and first off always save the loins, i personally cut into 1" chops-have meat saw. you could save as a boneles loin and tenderloins. i then take the rib section which was attached to loin and remove ribs from the belly meat. front shoulders and neck are deboned and trimed up for sausage trimmings. this leaves the hams and you will have to make a decision here,
do you need to use some of the ham or possibly the belly for sausage. need to ck your weights again and also take a look at your trimmings, if they look like have plenty of fat maybe start with lower ends of hams and add. if look lean then you could use belly meat. depends on and your plans mostlyand your likings. i am not a butcher but have been doing this for the past 18 years. not all may agree with this but it has worked for me. also when deboning large pieces cut into manageble sized pieces to make job eazier. then comes the packing,grinding,mixing,stuffing,smoking,
and then eating the best sausage you ever had. and there s something about knowing exactly what is in there cuz you did it youself. i know this got kind of long but in addition to needed trimmings, i end up with pork chops(could be a boneless loin), spare ribs, belly meat for side pork( i am planning on doing up some bacon for the first time) and a few nice roasts from the hams(could smoke them roasts-i gotta do that too!)good luck
