Stores for the winter still in progress

It seems we never finish storing and preparing for winter.  This weekend hubby bought 75# of pork which consisted of three hams and 20# of  jowls.  One of the hams is currently in the smokehouse taking salt, seasoning and brown sugar.  We should be able to enjoy it sometime in March or April.  The rest was made into sausage.

You may ask why we didn’t raise our own hogs and the main reason is the price of corn.  When we figured out the time it takes to raise a couple hogs, feed them sacks and sacks of corn and grains, and then the waste that goes with the processing, we determined it’s much cheaper and efficient to buy from pork sellers.  The cost of the hams was $1.35 per pound and the jowls were $1.00 per pound.  It took us about 12 hours of processing which including some freezing and some canning.

Here’s the process we used to can the sausage:

Fresh ham for sausage

Fresh ham for sausage

First he removes the skin from the ham.

First he removes the skin from the ham.

The skinned hide will be hung outside for the birds.  This is the true version of suet.

The skinned hide will be hung outside for the birds. This is the true version of suet.  The birds love it and it puts some meat on their bones to withstand the winter.

 

Hubby slices the meat off of the ham in slender strips to send through the grinder.

Hubby slices the meat off of the ham in slender strips to send through the grinder.

 

Grinding equipment is sterilized prior to grinding.

Grinding equipment is sterilized prior to grinding.

 

Wide mouth quart jars are also sterilized and dried prior to making the sausage into patties.

Wide mouth quart jars are also sterilized and dried prior to making the sausage into patties.

 

The strips of pork are now ready for the seasoning.

The strips of pork are now ready for the seasoning.

 

Old Plantation seasoning is what we use and one pack will season 25 pounds of ground meat.  It is thoroughly mixed through all the meat.

Old Plantation seasoning is what we use and one pack will season 25 pounds of ground meat. It is thoroughly mixed through all the meat.

 

The grinding begins.  We run it through using a course blade the first time and then using a finer blade the second time.

The grinding begins. We run it through using a course blade the first time and then using a finer blade the second time.

 

Isn't it beautiful!!  It's now ready to be made into patties and packed into the wide mouth jars.

Isn’t it beautiful!! It’s now ready to be made into patties and packed into the wide mouth jars.

 

Seven wide mouth quart jars ready for lids and placing in the pressure canner.

Seven wide mouth quart jars ready for lids and placing in the pressure canner.

 

Pressure canner filled with water, jars of meat and sealed ready for heating. I cook it for 90 minutes at 10 pounds of pressure.

Pressure canner filled with water, jars of meat and sealed ready for heating. I cook it for 90 minutes at 10 pounds of pressure.

 

After the canner cools down the jars are placed on the table out of way of ALL drafts and covered with a heavy towel until they cool completely before taking them to the cellar.

After the canner cools down the jars are placed on the table out of way of ALL drafts and covered with a heavy towel until they cool completely before taking them to the cellar.

 

While they cooked we tried some for supper and it was wonderful.  Pancakes and sausage are on the menu for breakfast.

Fresh cooked sausage patties ready for a big fat biscuit.

Fresh cooked sausage patties ready for a big fat biscuit.

We canned 28 quarts of sausage and froze the remainder in bags much like you see in the grocers.  We’ll use this first instead of the canned because we found that frozen sausage keeps really well in vacumned sealed bags but they are expensive.  Since we only had about 15 pounds left over we decided to use the bags pictured in the following photo.  These bags just don’t keep the meat from freezer burn as well.  We have a tape machine that seals the bags but they’re not airtight.

Grinding the sausage straight into the bags, twist them up and slide through the tape machine to seal.

Grinding the sausage straight into the bags, twist them up and slide through the tape machine to seal.

All done!!

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