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  1. akers33

    Rookie

    I will be taking my first hog to be butchered this Saturday. Just having bellies cut from hog and skinned. I plan to cure and smoke bacon and hams. I have Pops cure recipe, but my big question is how long do I smoke the meat? I will be cold smoking in my wooden smokehouse. I will post pics...
  2. akers33

    Rookie

    Hi, my name is Jeremie Akers from southern West Virginia and the idea of learning an art that has nearly died in my area. I can't seem to find anyone to ask anything. I built a smokehouse (3'x4') with 2 rows of hooks for my meat. It was built as a cold smoke only as firebox is 10 to 12 feet...
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