Bacon and Ham from a Fresh Pig...
A friend of mine and I have harvested a pig that we have been raising. This is our first time butchering a whole hog. We are to cure/smoke/preserve the bacon and hams, but need help/suggestions.
I see a lot of bacon recipes on the internet. Many of these recipes use insta cure, is this necessary, or is any salt mixture recipe enough to cure the meat?
The hams I'm not entirely sure what to do with. I figured i would smoke them, is a cure necessary before smoking? We plan of smoking/curing them, then dividing them up and freezing to have them as needed.
Also I don't have a smoke house, but an offset and a Weber smokey mountain. How would I cold smoke with either of these for the bacon?
Any help wold be greatly appreciated.
New Braunfels Off-Set, WSM 18.5, Santa Maria Pit (My Favorite)...