I know this doesn't have anything to do with hog 'hunting', but just in case some of you don't frequent other threads:
I will be helping build a facility in northern Ghana to process hogs for locals. Right now they butcher once a week under a shade tree (not the most sanitary conditions) and share the meat (some barter involved) and consume most of it the day it's butchered (no refirgeration).
There is electricity in Domongo, and the potential to have a line for the facility = some electrical equipment and a little cooling, but not much. ANY cooling would be a plus, though.
Now for any help you can offer--greatly appreciated!! Tell me about some of the methods for salt, sugar, and smoke curing of pork. These might be methods to help 'spread out' the consumption so there is a more steady supply of protein, and may let the locals sell meat through a retailer in town. What size facility should be considered for any of thest methods of curing--figure butchering 3 or 4 hogs a week, maybe a few more but not many more. How long does each of these methods take in order to make non-electrified home storage of meat possible?
Thanks for this and any other info I may not have thought to ask about. I will be working with a state ag rep for help as well, but I like my fellow hunters who know the 'common sense' ins and outs of something like this!
Thanks again for your replies.
Blessings, Arch
