Because each hog has a limited amount of bacon and only two slabs of ribs:
|Half slab of yummy porky rib goodness from last year's hog.|
Freezer space is going to be at a premium very, very soon. That is why I intend on canning everything possible from our deer hunts. I made shredded BBQ deer, stew chunks & ground venison and canned it last year. I really like the convenience of having "Heat & Eat Meat" on the pantry shelves especially when I haven't defrosted anything from the freezer. Open a few cans of beans, tomatoes, seasoning & add the ground venison for an easy homemade chili. Grab a package of hamburger buns on the way home from work (or make your own), heat up the BBQ venison and you've got yourself a mean sandwich.
I haven't canned anything pig related though, and I might try that this year. Because even if I do end up canning or jerky'ing all the deer meat we'll still be tight on freezer space after we butcher Yummy in a few weeks.
I might have to defrost the last slab of ribs in order to make more room in the freezer. I'm sure my daughter won't mind another helping.
Have any of you canned pork? If so, would you like to share recipes with us? I'd be grateful for the help and ideas :)