Hello:
I am having a whole hog processed and blocked out this weekend, being scaled not skinned. I am really not ready to process sausage (got to buy a grinder and fixins for that)
The hog will be blocked out by the individual slaughtering only.
My question is: could I cut what I am going to use up into chunks vacuum seal and grind as needed or in a couple weeks when I am better prepared?
I will probably try to sugar cure at least one ham, not sure about the other.
THanks
Keith