Posted by big hunter on July 28, 2011 at 01:41:15 from (209.150.97.27):
I"ve raised and had several steers butchered but never swine. I have 2 pigs to be butchered in the end of November. We are planning on keeping all the meat (cut, rapped and frozen) unless somebody we know wants a half of one. Anyhow, Question is...do I need to have the butcher "cure" or "smoke" any of the meat, all the meat, just some cuts, or what? We are a family of 5 and we probally won"t get it all eaten in 6 months. (Butchered at 200 to 250 lbs. each, so end up with 200 to 300lbs. of meat?)
so what are the reasons to "cure" if it"s going to be frozen.
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