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Discussion Starter · #1 ·
I have two females that I've grown out, they're right at the 250lb range. I plan on slaughtering the first this coming weekend. I have had trouble finding an answer to my question. What parts if any do I actually need to brine if I am cutting the hams in to roasts. Other than the bacon, what parts should I not just cut and freeze?

Thank you for the help.

Jud
 
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