I make my own sausages (cured and fresh) and have been tempted to try bacon and ham. I have an old smokehouse cookbook (I'm not at home right now, or I'd go look at the name - I'm sure it's out of print) that goes through the how-to pretty well. I wonder if your library would have any smokehouse books? If you know any of the local meat processors, they might have some words of wisdom that they'd be willing to share. Good luck...and be sure to let us know how it turns out!
"Be the change you want to see in the world" -Gandhi
making bacon
Posted - Oct 12 2009 : 4:44:04 PM
