I dont raise hogs but I do cure hams, or try to every 2-3 years. Local processing plant sells sausage about as cheap as I can raise it. Sometimes they will smoke some of their fresh sausage too.
I'll start hams this Thanksgiving, 2011 for Christmas 2012. 12 weeks buried in a box with probably a half ton each of salt and sugar and a couple hundred pounds of black pepper. Havent refilled the box since I can really remember. In 12 weeks we turn them and then in another 12 weeks pull them, wrap them, and smoke for a week. Let them hang and cure on out for the rest of the year at least.
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Today's Featured Article - Women and Tractors - Tractor Engine Repair - by Teri Burkholder. One of the great things about working on a tractor engine with your other half is that you know what he is thinking of at all times and can anticipate his every move and his next thought of what he will do. With Ben, anyway, I can tell! He'll be busy working and I’m handing him tools and he says, "give me that..." and I’ve already got it in his hand or "hand me that....."and I’ve got the portable light right where he needed it placed to see. "Run in the house and get me a...."as I open th
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