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Wonderful suggestions/answers/videos, as always. Thank y’all, and yes, when it’s done, I will surely let everyone know! What a project!!! I never thought/knew it would be this involved and require quite this much research. Off we go...

Hi everyone, I want to thank y'all for your insights. After many months of research, asking a lot of questions, I have just a couple that I can't determine. If we're processing about 8 hogs a week, what size room do I need for fermenting and ultimately, what size room do I need to cure the...

Great Video, it was very informative and I was able to learn quite a bit. Thank you for the link!

Thanks everyone. Some great suggestions. I’ll make some calls and see what more I can dig up. Thanks, Ross

Thanks, being new to the forum, how do I get in touch with him specifically?

We raise Large Black hogs and American-Kobe beef, and want to start a charcuterie business here on our farm in Shiner, Texas. I cannot find any information on equipment needed, room sizes (for cold storage, fermentation and curing rooms, brining room, etc...) We are looking at processing up to...