And, you can add some Jalapeņo juice to the brine. MAN that is great tasting!
Not sure if it is just my age but I see so much equipment that I have owned over the years on this site. Have the same chamber vacuum sealer, actually have the same 'old' slicer under my counter for the small run 'house' unit. Sold my big Hobart slicer and other equipment in the shop as we were seldom using it any more.
We used to have a line on 'rescue piglets' from farmers that we would raise up to 130-180 lbs and then butcher them. Good times!
Those look very good!