Home Cooking 11

Pork, pork, pork!

curiousbaker | May 19, 200510:00 AM

Okay, I've bought cow, I've bought lamb, now I'm is gettin' me a hog! Just heard back from a farmer who is going to sell my friends and me a whole hog, not pig roast sized, but full sized, organic and pastured, at $5.50/pound. I'm a happy woman this morning. Organic pork has been hard to track down; there are lots of farms selling organic chicken, and even quite a few selling beef and lamb, but pork has proven hard to find.

Beyond sharing my excitment at a freezer full of pork that tastes like pork, here's my question: what do you do with the fresh bacon? Fresh ham I've cooked before, but fresh bacon throw me entirely. Is it possible to smoke it at home using a home smoker? If so, what kind? One of my friends has a small smoker you put on the top of a Weber, but if we needed anything larger we would have to invest. Worth it? I hope someonme here has butchered a pig and will have some ideas.

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