What's cookin'?

Last July, we had our two pigs, Chuck and Gloria, slaughtered and had 100 pounds of sausage made into link and bulk. The bulk sausage has been wonderful mixed with ground venison and nade into burgers, meatballs, chili, spaghetti sauce, or just about anything ground beef would be put into. The advantage is it is already seasoned. Adding the ground venison, improves the gamey taste of the venison plus adds enough fat to make it cook better.
This year, we plan to purchase our pigs a little later in the year, probably May, so that we will have more natural foods for them to forage, saving us the cost of feed. Our enormous garden usually has enough surplus and by products to satisfy the chickens and a few pigs. Anyway, May pigs will give us November hogs.
We intend to make lard again this year. I thoroughly enjoyed using the lard. I didn't ask for the leaf fat (from the kidneys) out of ignorance. But I can promise you there will not be as much waste this time around. I want the trotters (feet) for dog treats, along with the ears. We will purchase a smoker to cook them like the store-bought kind. Some of these parts seem like they would make great dog food if cooked with a grain like barly or rice with a few veggies thrown in for good measure. I hate to waste any part of a hog who gave its life for us!
In regards to the smoker, the bacon made from Chuck and GLoria was really good made in the oven, but my husband wants to smoke it next time, as well as the hocks, some hams, etc. I am sure a smoker would make excellent venison jerky and chipotle peppers, too. In fact, the charcutterie book I was given has many recipes requiring a smoker.
Forget all that nonsense about lard being bad for you. When has anyone done a study on the health benefits of Crisco or Snowdrift?? I firmly believe that a pig eating all natural foods has healthier fat than any can of vegetable shortening. So since my ancestors ate lard for centuries, I am certain that this won't kill us any faster than eating McDonald's food or frozen pizza!
Enough for now, I have work to do...