i bought what i thought was a whole loin, but it turned out to be a bunch of fist sized chunks of muscle. i already had the cure #2/spice mix measured out and mixed before i discovered the chunks. i went ahead and processed the chunks and vacuum bagged them thinking i would just process and stuff them into the bung anyway. now that i have had time to think about it, i'm thinking that may not be such a good idea. perhaps i should rinse them and ad some fat then grind and stuff them into a sausage casing with some bactoferm. thoughts?, suggestions?
MM