LOL. As if I am some kind of expert. That is funny.

Will not be able to help with this one. We discussed buying some casings and making some pork sausage the other day, but that was as far as it went. Anyone have suggestions on the best type of casings for sausage?

Wife is rendering some lard and trying to make some ham type meat today. She is a great cook but we have not been into meat processing much other than smoking.

Please let us know how it turns out.

For me right now, pork is so darn cheap we just pass right by the chicken in the super market. And it is not because I don't like chicken because I do.

I'm guessing you might be right on using dark meat but I don't know. Thighs can be bought dirt cheap sometimes and would be pretty easy to de-bone.

John