Do you butcher your own pigs? How do you store the meat?

[deb4o]

First off Welcome-

We process hogs every year and yes you can cure both ways (wet or dry) and smoking is really very easy lots of info for that on the web. As for storage we freeze it all, sure you could hang,if you have a place that is dry and cool. Now that might not be hard to find this time of year, but what about when it warms up this spring, oh what about bugs? This too isn't a big problem now except for spiders(hate those 8 legged lil so and so's)
I believe for me it's the freezer.

 

[1littlefarmer]

First off Welcome-

We process hogs every year and yes you can cure both ways (wet or dry) and smoking is really very easy lots of info for that on the web. As for storage we freeze it all, sure you could hang,if you have a place that is dry and cool. Now that might not be hard to find this time of year, but what about when it warms up this spring, oh what about bugs? This too isn't a big problem now except for spiders(hate those 8 legged lil so and so's)
I believe for me it's the freezer.

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?

 

[deb4o]

No we find that the meat holds very well, we have had hams in the deep freeze for over a year.( The bacon NEVER makes it that long.)

The flavor and texture are fine.

 

[the funny farm6]

I must agree on freezing. We butcher a couple hogs each year and we freeze all our meat.