Quote:
Originally Posted by After Shock Media
what are your plans for it all?
I know I would have to cure a leg or two, make some sausages, and bacon of course.
Just wish wild pork played the same as raised pork. No pink inside, blah blah.
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this one i specified 2 rear hams whole (for the Weber)
front shoulders ground into sausage (50/50 mild/hot)
whole tenderloins and boneless chops
and the ribs of course
