We are getting a full pig. We can request the meat in any form(I believe) raw.
My only problem is energy waste. I need help figuring out how to process and store with minimal energy use.
Dehydration is ridiculous so most likely not making jerky. We have electric canners and old fashion stove top canners. We have a standing freezer, a small chest freezer, and a fridge/freezer combo.
My husband would like to move away from the standing freezer and possibly replace it with a medium chest style. Freezing all or most of it would take up valuable space.
Our electricity is reliable but very expensive.
DH was thinking about canning ALL OF IT. I don't want all of our protein to be in jars.
How do we do this ourselves without ending up at or above grocery store cost? What are the best cuts to request for variety while remaining efficient?