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 downhill from smokehouse. I would like to know where i could get infornation on dry-curing and smoking my own bacon and hams. The way the old timers did not just some smoke flavored liquid injected. I have a 250 plus pound hog I am anxiously awaiting to process. Thanks in advance for any and all help.