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| We probably eat as much or more pork then beef, buy it from a neighbor 1/2 or a whole hog at a time. at 240-250 bacon is leaner and steaks are better at 300 the chops are much better and some of the drier roasts. I have the butcher add some more fat to the brats makes them much better. The hams are the hardest thing to know what to do with, I like the butcher's bacon, but not crazy about the hams, sometime have them cut into ham steaks, those are OK as long as you put them on a grill, sometimes have the hams made into brats or pork sausage if we are running short of either. Been butchering a cow for burger and been having some hotdogs and or summer sausage made out of that, I can get it made with celery salt instead of nitrates, just for our own use, cannot sell it. Bar by the capital sells a burger called the Packer Backer, (think that is the name) brat patty on a hamburger, very good!
Edited by WCWI 5/24/2024 20:00
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Hamburger is on the outs.
