I've posted this a few times. Absolutely delicious and amazingly simple. It's worth buying Marcella Hazan's "Essentials of Classic Italian Cooking" just for this recipe. Pork Loin Braised In Milk Bolognese Style 1 tb Butter 2 tb Vegetable oil 2 1/2 lb Pork rib roast (see note -below) Salt Fresh ground Black pepper 2 1/2 c Milk Directions If among the tens of thousands of dishes that constitute the recorded repertory of Italian regional cooking, one were to choose just a handful that most clearly express the genius of the cuisine, this one would be among them. Aside from a minimal amount of fat required to brown the meat, it has only two components, a loin of pork and milk. As they slowly cook together, they are transformed: The pork acquires a delicacy of texture and flavor that lead some to mistake it for veal, and the milk disappears to be replaced by clusters of delicious, nut-brown sauce. Note: The cut of meat specified above includes the rib bones to which the pork's loin is attached. Have the butcher detach the meat in one piece from the ribs and split the ribs into two or three parts. By having had the loin boned, you can brown it more thoroughly, and by cooking it along with the bones, the roast benefits from the substantial contribution of flavor the bones make. Another cut of pork that is well suited to this dish is the boneless roll of muscle at the base of the neck, sometimes known as Boston butt. There is a layer of fat in the center of the butt that runs the length of the muscle. It makes this cut very juicy and tasty, but when you carve it later, the slices tend to break apart where the meat adjoins the fat. If you don't think this would be a problem, you ought to consider using the butt because of its excellent flavor and juiciness. Should you do so, substitute 2 pounds of it in one piece for the 2 1/2-pound rib roast. Do not have any fat trimmed away from either cut of meat. Most of it will melt in the cooking, basting the meat and keeping it from drying. When the roast is done, you will be able to draw it off from the pot, and discard it. 1. Choose a heavy-bottomed pot that can later snugly accommodate the pork, put in the butter and oil, and turn on the heat to medium high. When the butter foam subsides, put in the meat, the side with fat facing down at first. As it browns, turn it, continuing to turn the meat every few moments to brown it evenly all around. If you should find the butter becoming very dark, lower the heat. 2. Add salt, pepper, and 1 cup of milk. Add the milk slowly lest it boil over. Allow the milk to come to a simmer for 20 or 30 seconds, turn the heat down to a minimum, and cover the pot with the lid on slightly ajar. 3. Cook at a very lazy simmer for approximately 1 hour, turning the meat from time to time, until the milk has thickened, through evaporation, into a nut-brown sauce. (The exact time it will take depends largely on the heat of your burner and the thickness of your pot.) When the milk reaches this stage, and not before, add 1 more cup of milk, let it simmer for about 10 minutes, then cover the pot, putting the lid on tightly. Check and turn the pork from time to time. 4. After 30 minutes, set the lid slightly ajar. Continue to cook at minimum heat, and when you see there is no more liquid milk in the pot, add the other 1/2 cup of milk. Continue cooking until the meat feels tender when prodded with a fork and all the milk has coagulated into small nut-brown clusters. Altogether it will take between 2 1/2 and 3 hours. If, before the meat is fully cooked, you find that the liquid in the pot has evaporated, add another 1/2 cup of milk, repeating the step if it should become necessary. 5. When the pork has become tender and all the milk in the pot has thickened into dark clusters, transfer the meat to a cutting board. Let it settle for a few minutes, then cut it into slices about 3/8 inch thick or slightly less, and arrange them on a warm serving platter. 6. Tip the pot and spoon off most of the fat there may be as much as a cup of it being careful to leave behind all the coagulated milk clusters. Add 2 or 3 tablespoons of water, and boil away the water over high heat while using a wooden spoon to scrape loose cooking residues from the bottom and sides of the pot. Spoon all the pot juices over the pork and serve immediately. From "Essentials of Classic Italian Cooking" by Marcella Hazan

Parties get complicated for leftovers as it is social and we loose control over what we would normally do. I often chill meats immediately while carving, into a small platter or bowl and into the fridge, make stock after, then add chilled stock to the meat for the freezer. (knowing i'll have leftovers)...not always possible. NewYears was easy as we had so much ham. Half of the ham, sliced, went into the fridge early. I now have ham/veg stock with big ham chunks for soups. Rather than make a big soup, then freeze, i freeze parts. Soup 'kits'. Saturday, while multi-tasking for a SuperBowl party, i made a bone broth as i was prepping so much stuff anyway and had lots of veg going, chopping... Nice meal, kitchen clean, dishwasher started, party prep done, i turned off the stock and sat down for a brief rest....fell asleep. DH dealt with the stock. Woke at 3am and had no clue what happened. (a dozen questions later) He did great by removing solids, straining, adding ice, chilling in the downstairs fridge....un-covered. Thermopen temp, containered and labeled and frozen. Our gut systems are designed to handle all messes of bacteria with no issues. Compromised is young and old or dealing with any number of infections...medications, antibiotics....if your system is fighting something, it is working hard to deal with it. No need to add to a weak immune system working overtime. Friends and family trust my cooking above all others as i cook fresh organic stocks and fresh organic produce especially if in chemo or under health stress.

Ok so you don't want to can any of them right? Then for sausage our favorite seasonings are salt, sage and coarse ground black pepper to taste. But many folks don't like sage. If you don't then check out this seasoning mix from food.com. We used it this year but left out the red pepper flakes. Pretty good results. http://www.food.com/recipe/homemade-sausage-seasoning-blend-102718 As for smoking - gonna cold smoke or hot smoke? Dave PS: if you decide to get more to can check out the Pulled Pork recipes here

I did similar before the holidays. A big fat boneless loin, not tenderloin or boneless shoulder. (I usually buy bone-in shoulder). It jumped in my cart. Made it work. Dry rub brine overnight. Lots of smoked and sweet paprika, etc....I had to cut it in half it was so long. Usually use the dutch oven but had to use the turkey roaster. Preheat400, two good size onions coarse chopped with a bottle of hard cider a houseguest left behind that we don't care for. Foil covered, slightly tented so not touching the loins, heat down to 250 for 5 hours, check internal temp at 4 hours looking for aprox 160-165, uncover for an hour at 350 to give a sear and check for a tender pull. May need more time. I was perfect. It was a prep ahead for holiday tamales so I froze the bulk of it. We had a meal that night, then tacos, and some sandwiches. Still have two nice chunks frozen for tacos. *ended up a bit more than 5 hours, then an hour uncovered. Rested an hour then used the pan gravy to make a bbq sauce. Mine had minor fats but yes, a bit of bacon will help, inside or out or some poked with a fork link sausage inside.