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Smoking pork.

post #1 of 4
Thread Starter 
My buddy recently butchered some pigs and we are going to smoke some hams and bacon. Any good ideas in what to brine them with or any special techniques to doing pork. Also what Temp? I have smoked lots of chicken before but never any pork. Any thoughts would be great. Thanks
post #2 of 4
I have never brined pork before, but mine already comes cut up and vaccum sealed. Is pork as naturally salty as the stuff in the store?
post #3 of 4
Do a search for brine recipes there are a bunch throughout this site. Then go to roll call and give us your specs PDT_Armataz_01_35.gif ...Welcome aboard in advance!!!

You will enjoy your time here.
post #4 of 4
If you have any roasts I would make some pulled pork. You can't go wrong with pulled pork.
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