
Here is a picture of our first ham after roasting in the oven for several hours. In another project not pictured we made head cheese by boiling the pigs head and then scraping the skull clean, cut up the parts add spices and shape the pig face parts into a cake and letting set for a couple days in the refrigerator! It's great!

Bacon involves a simple brine - two cups sugar and two cups salt dissolved in a gallon of water with a big piece of belly meat/fat...bacon to be! Brine in a cold room, stirring and flipping a couple times. After one week remove, rinse, pat dry and smoke according to taste - we smoked all day with wild hickory bark soaked in apple juice. Watch out for fires in the smoker!