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["Robert Walton" <waltonrp AT gmail.com>]

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

That is how I am going to cure them. I have a friend that cures and
skips the smoking, they love it that way, I've never tried it. I
probably will try it though. Who knows, maybe I'll like it better than
smoked :>)

Rob - Va