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