With hog prices being through the floor last spring (And still) I picked up a hog and butchered and processed myself. Almost the whole thing is gone over the summer. Except the hams. I deboned them and tied some of the muscles to keep them nice and round. I did the sirloin tip roast whole 17lbs and then separated top/bottom rounds. Dry EQ cured the small ones and wet EQ cured the big roasts. Hot smoked till I hit 140-145ish IT and pulled and put the fridge to hang out for a few days. Then ran them through the slicer. I did a 3% salt, 1.25% sugar and .25% cure. Turned out very good as any store bought smoked ham I’ve had.

Sliced it thin and vac sealed in 1/3lb packages for a single serve style package. Just a couple good sandwiches per package. If I do any more after vac sealing then I would put whats left in to a zip lock to store for a few days and then throw the zip lock away…seems like a waste of $$ when I can vac seal for 1/20 of what a zip lock costs.