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

[1littlefarmer]

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 probably smoke both but I'm not sure how to store them after that and for how long I can store them. I know cured ham is supposed to be good for a year unless it's cut into but can I cut up the ham and cure it in smaller pieces? I'm also still considering a wet cure so I would be happy with advice in that direction, too.

Thanks for any help!

 

[bambi]

Sorry I have not butcher a pig before but and (should be a smile waving hello) from Mo.

 

[Wannabefree]

You can hang the ham in a cool dry place after it's salted and smoked. Think of the country hams in the store that just hang and the vacuum sealed packages of country ham...none are refridgerated. I think bacon can be done the same way as long as it isn't sliced yet. That's how the older generation used to do it anyway

 

[1littlefarmer]

Thanks, Bambi! I've been lurking for a while

You can hang the ham in a cool dry place after it's salted and smoked. Think of the country hams in the store that just hang and the vacuum sealed packages of country ham...none are refridgerated. I think bacon can be done the same way as long as it isn't sliced yet. That's how the older generation used to do it anyway

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?

 

[Wannabefree]

I would certainly think so. I would ask a butcher to make certain, but it is how folks kept them way back, and still package country ham that way. I'd sure try it myself.

And sorry I forgot to tell ya I hope you enjoy the site

 

[Marianne]

Thanks, Bambi! I've been lurking for a while

Welcome!

 

[BarredBuff]

Ive been researching how to cure hams and it seems pretty easy. Here is a link Curing Hams

You cure bacon as well. But you can can bacon at home pretty easily and I found this link in my Backwoods Home Magazine. Its how to can bacon without all the grease and junk definitely worth your while to check it. Canned bacon- roll your own

Then I have heard my granny talk about them canning sausage. Then you could freeze the rest or can it as a meal in a jar. But be warned pork doesnt keep as long as other meats do in frozen form.

Welcome to SufficientSelf by the way! We havent done a pig yet but plan to next year after we get our milk cow.

 

[1littlefarmer]

Thanks for all the welcomes!

And thanks, BarredBuff for the links. They were both helpful.

 

[BarredBuff]

Thanks for all the welcomes!

And thanks, BarredBuff for the links. They were both helpful.

Your welcome

 

[FarmerChick]

nothing like your own meat in the freezer. My hogs were delish for sure!