Processing whole pig

[bluefan89]

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

[NCPaul]

Welcome to the forum. The answer to your question is yes. Keep the meat as cold as you can while you cut it up. I like to package the meat and fat into one Kg amounts.