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What a great read. On this same site is a post with pictures on smoked meat that's inspired me to go out and buy some fresh ham hocks and smoke 'em. I love 'em in beans and to hell with the flatulence. I have a question. I'm currently curing some pork bellies and had the skin cut off...

I suspect the injection. How big was your butt and how much injection did you use? First instinct is to modify injection or eliminate it and try one without it.

Btw, be sure to read the response by Moose, a veteran bacon maker. Has some nice tips and suggestions for the next bacon smoke.

This blog entry is so good it deserves post of its own. I highly recommend it. http://www.bsbrewing.com/blog/?p=261

Saw this on another site. Thought someone might find it helpful in addition to the information supplied by this thread. http://www.bsbrewing.com/blog/?p=261