It's been a busy day as we begin preparations for the fresh pork we will soon have. Mr. B, my husband, will cure the meat using red and black ground (not crushed) pepper along with brown sugar and salt. I will try to record the process this year as he does it. The shoulders must also be ground for making sausage, then seasoned, mixed and put in quart bags or cooked and canned. We usually do a little of both. When all is done, we will have meat to carry us for about two years so the investment is worth the work. We will end up with backbones, streaked meat, ribs, tenderloin, fatback, hog's jaw and ham.
