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I will know tuesday morning...Today I went out to an old butcher/slaughter house way out in the boondocks...Had forgotten about them until somebody reminded. The lady said if you get there before 11am on tuesdays that you can usually get some before they're sold-out. So apparently they slaughter and package on Mondays. I didnt think to ask about the skin being on or off...I bought some of their breakfast sausage and have had it but its been 10years...pretty good stuff from what i remember.
I'm anxious to get there and see what they look-like...With it being slaughtered the day before, I mean, it does not get much fresher than that. I'm planning on beginning the curing process for the bacon, immediately...Does anyone see a reason I should let it age?