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The only pieces of hog that I keep whole are the loins. Mix soy sauce, chili oil, lemon juice, fresh garlic and ginger for a sauce. Marinate the loin for a couple of hours in this sauce. Roast slowly in the oven or BBQ. Baste every 10-15 minutes until done. Mmmmmmmmm- Melts in your mouth.
The rest of the meat is ground up into bulk sausage, Italian, Polish and Breakfast. I have an attachment to my mixer and stuff my own links. If the meat is very lean, I will mix some 25% fat hamburger in to juice it up...Nuthin' better on the grill....
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