I am a weekend smoker and am looking to get more involved in making smoked products summer sausages, brined hams, and bacon, etc.... I am sending a 260 lb hog to the butcher as I have in the past, however I have always ordered traditional cuts of meat to stock the freezer for family food use. I have done a little research on these products but would like some advice on what cuts to order to make bacon. Grind topics such as coarse/fine, straight pork or should fat trimmings be added, best cuts to have ground, I plan to cure the hams how should they be cut and any other advice you all can send my way. Thanks.