Well, the sausage is made and tenderloin is now cut up and vacuum wrapped. We made our own sausage this year so it was a big job. Today, we ground 125 lbs with ours and his parents. Mixing it by hand is a real chore and it has to be thoroughly mixed or some will be too spicy and other not spicy enough. All we lack now is the hog's head, rendering the lard and cutting up the liver. The hams and middling meat will cure in the meat house for about 3 to 4 months.
