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i have been told a cold smoke is the best way to do bacon ... has anybody tried this ? how did it turn out ? anybody have direction fora cold smoke

i have noticed when you guys smoke your bacon its is in 3 - 5lb slabs ..any reason why you guys do not have the bacon sliced first... ? will the slice bacon not cure as well as a slab of bacon ?? my pig is at the butcher and will be processd on monday , i was just wondering whats the best way i...

it seems that most people use the butt for pulled pork does anybody use the boston butt for a roast and if so do you have any good reciepes

we usually have ham steaks for weekend breakfast 3-4 time a month and they are expensive at the store .. i may just wet cure the whole ham if i can not find a cure for the steaks plus i really like the way store bought ham steaks with the juice in the package taste . if i were to do the steaks...

should i have the butcher remove the bone from the ham and what part of the ham is best for steaks...? sorry for all the questions, i searched but could not find the info

looks like a ham ..

when i wet cure and smoke my ham and bacon should i leave the skin on or remove it from the bacon and ham ? ... also has anyone here wet cured and smoked fresh ham steaks? how did the turn out?? and and how did you cure them . i see lots of info on hams but not much on ham steaks

thanks , i may have to try that . do you have any suggestions on ham steaks to give them more flavor

i hope this is posted in the correct forum .. anyways i will be butchering a pig on july 3rd and could use some ideas on what to do with the hams. idealy i would like to have them cured but i can not find anyone to do that until winter . what i wanted to do was cure one ham and have the other...