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[VAN DELL JORDAN <vdjor AT yahoo.com>]

You might also consider sugar curing.  We butchered 3
hogs each year did not smoke but did sugar cure bacon,
hams and shoulders.
Van Dell


--- Robert Walton <waltonrp AT gmail.com> wrote:

> Hey all,
> 
> We're going to do one of the hogs here at home over
> Christmas when I
> have some help in from the city. I want to cure some
> bacon and at
> least one ham. Any tips?
> 
> Anyone made a simple (cheap) smokehouse? I'm
> googling away on this,
> but thought someone here might have some ideas, too.
> 
> We did a goat wether over Thanksgiving. The hog is
> going to be a
> bigger undertaking!
> 
> Rob - Va
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