LEE KRAMER'S ROOM: With Views

[jbsliverer]

That's true for the bulk that I do, but anyone can get just a ham or side of pork without the rest of the animal. Small freezers are pretty cheap and don't take that much space that one could get. Probably have to order before pick up from a butcher for the uncured cuts, but most butchers sell those pieces from their shop, will pay more per lb than bulk, but still worth it. I also use just a small cheap dryer that sits on top of the counter for jerky and dried fruits without the added sugars and additives that you get from the store. Very little time or effort for the curing, mostly the meat just sits by itself for the process. That goes for the dried product also.