Mekisa you are great <| sep |> I ' m looking for it too <| sep |> Tin B Cailnge ! <| sep |> backwards talk from willy wonka and hortlor hears a jew <| sep |> Still have my mag disc . I got on it near the end of its life though only getting to play for like 5 months . It ended up being good it just died when I jumped on . <| sep |> And your point is ? <| sep |> Thanks for the thoughts , restraint , and encouragement . I ' m feeling pretty good as all of your recommendations will be put into play . We ' ll be having someone from a great butcher shop coming to show us the way . We ' ll be breaking it down on the farm in our poultry processing area which is done for the season so we have the table space and knives and bagging packaging stuff ready to go . My goal as stated before is to breakdown into the big 8 and then cure , once I have a curing chamber . While I ' m sure the end product won ' t be as good , I can freeze the whole muscles to cure later , right ? I make great bacon for the farm from frozen bellies , so this should be fine , right ? For those portions of the hog that could be turned into salami , should the meat be frozenthawedgroundstuffed or groundfrozenthawedstuffed ? Thanks all !