I dont raise hogs but I do cure hams, or try to every 2-3 years. Local processing plant sells sausage about as cheap as I can raise it. Sometimes they will smoke some of their fresh sausage too.
I'll start hams this Thanksgiving, 2011 for Christmas 2012. 12 weeks buried in a box with probably a half ton each of salt and sugar and a couple hundred pounds of black pepper. Havent refilled the box since I can really remember. In 12 weeks we turn them and then in another 12 weeks pull them, wrap them, and smoke for a week. Let them hang and cure on out for the rest of the year at least.
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Today's Featured Article - Grain Threshing in the Early 40's - by Pat Browning. The setting is rural Wisconsin, halfway between East Troy and Elkhorn, on Hodunk Road, our nation was at war, and I was 6, 7 and 8 years old. George was our "threshing neighbor." He was the one with the threshing machine, a JI Case on steel wheels, and he pulled it to our farm with a JI Case standard tractor also on steel. In those days, steel wheeled implements were common. The roads were general gravel, so the lugs cutting into them wasn't a problem. George would set up the thresher, s
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