Question about brine

Discussion in 'Meat and Butchering' started by jud70506, Mar 5, 2017.

  1. jud70506

    jud70506 New Member

    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.