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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