Post by steiny on Jan 6, 2023 12:06:29 GMT -5
I've got a friend that raises hogs and gives me a couple periodically when they have one with a minor injury, etc. that can't be sold. Got two this week and processed them up yesterday. We just took loins and ribs, then ground the rest; 50# breakfast sausage, 20# Italian sausage, 50# plain ground pork. Only cost we had in it was spices and vac seal bags.
