Since there was an amazing amount of views on the pig butchering and the posts since then I thought I should give you a little update on it. There are 8 bags of bacon in the frig. curing that are being turned every day. There is one jowl also being cured in there (I never did find the other one and think it ended up in one of the sausage bags--there are lots of sausage bags.There is also the one loin curing for Canadian bacon. One of the hams, cut in half, is being cured in a wet cure in two different bags in the bottom of the frig (in a pan in case of leaks).
We have eaten pork from the pig twice. One of the meals I posted about and this morning I took a piece of loin and put it in the crock pot with some dried mushrooms, water and a small can of brown gravy that we happened to have. It cooked all day and then I shredded it this evening and used corn starch to make the juice around it into a gravy. We served this over mashed potatoes with corn mixed in. It was quite good but there are leftovers and I will probably end up having to can the roast and gravy if it doesn't get eaten.
We almost have to eat out of the freezer every day just to use up some of the meat so that when those hams and bacons are done--the bacons will be smoked this weekend, the hams may have to wait until the weekend afterwards unless I can get a day off during the week (unlikely).
Every evening after work there is more work except tonight. I should be trying to make some sausage but I am taking the night off. I'm tired. I crammed the bag of sausage chunks into the freezer. It will have to wait.
Our grocery bill this week should drop considerably :)