Next Week We'll Eat Pork

The boys got the pigs loaded out this morning. Three big ones, going to the butcher. Two for us, one for… someone else. It's the fourteen year old’s project, and he's learning how to make arrangements.

It might go to Grandpa, I don't know.

On Monday, I'll go pick up ours, in halves, and bring them home to fix them up the way I want them.

Nobody here wanted to kill the pigs, and it's getting late to chill them outside, so we found a satisfactory compromise.

I want to can no more than 75 quarts of cubed meat and sausage. That would take care of 150 pounds of meat. I want to slice the loin and vacuum seal it with marinade. Maybe 25 pounds in four loins? I'll make lard, and put it away in quart jars in the cold room.

I'll cure the bacons and ribs, and smoke them. I have some nice dry apple wood to start with, if I use it up I'll finish with maple. Maybe I'll try a few pounds of cured ham, I've never done that before. I'd like to stuff no more than 120 pounds of sausage, which is two loads in the smoker. I'll smoke it, and then freeze or can it. I'll roast the bones, or smoke them if it's handy, and make them into broth, which I'll can in half gallon jars. The browning clears the broth, and the caramelization is so good. Ooh, have you ever eaten a whole wheat sandwich bun made with smoked lard, instead of, say, canola oil?

No liverwurst, this time. I'll freeze the liver in portions, for the dog and cats.

No leather making. No pig jowls or tongue. Like I said, we compromised and I think we're happy.

Only, maybe I want all three pigs for us.