True Efficiency

Scald or skin? Cuts or sausage? It will be good and please remember to render the lard. We have pork-steak on the menu for supper!(y)
Skin, cuts and sausage.
We're also getting ready to start doing our own bacon. The cost of custom processing plus being semi wintertime retired now. Might as well.

Nothing more efficient than the hog
 
It is very rewarding work. Do you have access to a cooler or are you relying on cool weather? We always used Morton sugar cure to dry cure hams and bacon. Good luck and good eating!:cool:
 
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