Smoked pig bones

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Have a long queue of meats waiting their turn to the (cold) smoker. My pit is not that big. In cure or brine : backfat, hocks, loins. The bones above drying. Belly for bacon started smoking yesterday.
 
Should you need any convincing:
- bones make good soup (better than just meat)
- feels good when the only things from the pig you toss are the nasty bits
- you don't need to sweat scraping the meat off the bones
 
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