Posted by big hunter on July 28, 2011 at 01:41:15 from (209.150.97.27):
I"ve raised and had several steers butchered but never swine. I have 2 pigs to be butchered in the end of November. We are planning on keeping all the meat (cut, rapped and frozen) unless somebody we know wants a half of one. Anyhow, Question is...do I need to have the butcher "cure" or "smoke" any of the meat, all the meat, just some cuts, or what? We are a family of 5 and we probally won"t get it all eaten in 6 months. (Butchered at 200 to 250 lbs. each, so end up with 200 to 300lbs. of meat?)
so what are the reasons to "cure" if it"s going to be frozen.
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Today's Featured Article - Talk of the Town: The Saga of Grandpa's Tractor - by The following saga is from the Tractor Talk Discussion Forum. Someone. The saga starts with the following message: Hey guys I have a decision to make. I know what you all will probably suggest and it will probably agree with me way down inside, but here it is. I have a picture blown up and framed in my "tractor room" of a Farmall M. It was my Grandpa's tractor, of which whom I never got to meet. He froze to death getting this tractor out of the barn to pull a truck out of the ditch before I was born. Anyway my dad and aunt had to sell it at the auction,
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