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I would like to know a good alternative for that, too but I'm not sure what else to use to get the protein up...

This is the mix I got about a month ago for my chickens: 30% Soybean 62% Corn 2.5% Poultry Minipak 5% Limestone I also give free choice oyster shell and table scraps. The chickens really like it, I have very little waste, and their laying hasn't dropped off and it's listed at 17% protein...

I've found that going in with people to buy bulk feed from a local grain mill can save a LOT more than buying a few name brand bags a month from the local feed TSC. I've cut my chicken feed bill in half. :celebrate

Thank you. That's kind of what I was hoping to hear. Do you find that freezing for an extended period affects the flavor and/or the texture of the cured meat?

Thanks for all the welcomes! And thanks, BarredBuff for the links. They were both helpful.

Thanks, Bambi! I've been lurking for a while :D So, as long as I cure each piece (for example I bone the ham and cut it in to a few 3 lb. pieces) I could store it without refrigeration but I could vacuum pack it?

My wife and I will be butchering a pig in a few weeks and I've been researching a LOT on the cuts and storage but I still have a few questions. Most of the meat will be cut, vacuum packed, and put in the freezer but the ham and bacon have me perplexed. I think I want to salt (dry) cure and...