We kill 6-8 hogs every year and do all our own curing and smoking. Get yourself a bag of Morton's Sugar Cure. Here in PA you can get it at any grocery store. It dosen't take much, but it only comes in 5 lb bags. We always add a little brown and black pepper. I think it takes about 1/2 per lb. So if you have an 8 lb bacon, measure out 4 oz of cure and rub it into the bacon good on all sides. Throw it in the fridge for 7 days, take it out, rinse it off, let it dry then smoke. We cold smoke it in the old smokehouse for 12 hrs. If your using one of those, little hot smokers I'm not sure how that would work.
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Today's Featured Article - Women and Tractors - by Teri Burkholder. The View from the Garage - Never a doubt, everything on our farm is a learning experience. I've been working very hard to get our two rundown Farmall A's sanded, primed , bondo�d, fiberglassed and painted before our big local tractor show called the Tulip Festival. My husband Ben came in the garage one rainy day to see if he could "help". Well if you knew Ben you wouldn't want him anywhere near your spray gun, fiberglass or bondo! So I pulled out the 2 old yucky looking magne
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