I tend to go overboard when it comes to stocking our larder. To me, there's nothing more satisfying than to see a pantry or freezer full of food for my family. I don't know where I got this habbit; I didn't live during The Depression, I didn't have a horrible childhood, nor was I ever deprived of food.
I guess I just have a "problem", albeit not too horrible of a problem when compared to the multitude of real-life problems many are having now. I just have no more room in the freezer.
Pork shoulders / butts were on sale last week. So I bought some. Like 100 lbs. "some".
And as I've just mentioned, I did this knowing that there is like zero freezer space.....but it was on SALE!!! Gawd, I'm so weak willed.
But I did have a plan.....to CAN!
We've canned plenty of venison, goat, and even chicken legs (ick, don't let me do that again), but I've never canned a "prepared" meat like sausage. I just thought it seemed strange to have a jar of canned sausage on the shelf; but why not?? We do adore breakfast sausage patties, and Italian sausage links, but I also use sausage crumbles in other dishes like lasagna, spaghetti sauce, pizza topping, etc. And when I make my breakfast, I occasionally crumble up the sausage to put in omelettes and mix up with my egg burritos so what's the difference if it comes from a jar or if I cook it into crumbles from fresh stuff?
This weekend was filled with boning, chunking, slicing, grinding, mixing, browning and canning. Lots and lots of it. My hands hurt when I gripped the steering wheel of the car this morning to drive to work. But at least I was at the office and not cutting up meat.
What is buckboard bacon, you ask? Well, it's basically BACON, but not from the pork belly; it's from the shoulder. And this is what my buckboard bacon looks like.....