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<blockquote data-quote="WilcoKen" data-source="post: 5770531" data-attributes="member: 16287"><p>What I've started doing is pulling backstraps and tenderloins (very easy), cut out a neck roast, pull the front shoulders and make jerky from those. The 2 back hams I take to processor in a box for a standard cut (steaks/burger). It's $30. I age it all in a dry cooler for 3-5 days at about 34° before I cut jerky, butterfly backstraps and take hams to processor. Once I buy a quality grinder I will do it all myself.</p></blockquote><p></p>
[QUOTE="WilcoKen, post: 5770531, member: 16287"] What I've started doing is pulling backstraps and tenderloins (very easy), cut out a neck roast, pull the front shoulders and make jerky from those. The 2 back hams I take to processor in a box for a standard cut (steaks/burger). It's $30. I age it all in a dry cooler for 3-5 days at about 34° before I cut jerky, butterfly backstraps and take hams to processor. Once I buy a quality grinder I will do it all myself. [/QUOTE]
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