I'm told it will be 350 to 400lbs hanging weight.Thats all I knowjcam222 might be your man
I'm told it will be 350 to 400lbs hanging weight.Thats all I know
right now.
It'll it'll be butchered and pre-cut so that's not the problem it's just that the guy that's doing it she smokes with the all kinds of chemicals so I was trying to get it done naturally.So are you talking whole hog or will it be butchered? That's a lot of meat so the number of people possibly being able to help will be limited. Best of luck!! As many cookers as I have I couldn't touch that kind of quantity all at once.
Robert
What are you looking to have made? All smoked sausages, hams, and bacon must contain Sodium Nitrite or nitrate. No way getting around that safely. Yes, there are natural sources of Sodium Nitrite from Cherries or celery powder, but chemically, it's the same. Your body also produces sodium nitrite in your saliva as an anti-microbial...It'll it'll be butchered and pre-cut so that's not the problem it's just that the guy that's doing it she smokes with the all kinds of chemicals so I was trying to get it done naturally.
Unfortunately I'm in Cleveland,Ohio.If you were located near Traverse City, Michigan......I know a guy.