Frozen hunks of meat

When I ordered the last hog, I had the butcher leave a couple of pieces whole and fresh. One is a 16 pound ham and the other is a 14 pound hunk of shoulder. Im thinking of grindin one up into 1 & 3 pound tubes for fatties for the summer smokes. Which would be best to grind and what would be a good spice to use. Im thinking the Maple spice form P.S. Seasoning

120-B Maple Flavor Pork Sausage

SKU: 20289
Sweet and delicious with maple flavor right in your sausage. Enough seasonings for a 25 lb batch.

What should I do

Jorge said:

I'd grind the shoulder and look into ordering the Hi Mountain buckboard bacon kit for the ham.

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That Bacon Kit looks great I will try that with the ham. Do you have to cut the bacon with a slicer or can you use a knife ?