- Jul 15, 2011
- 12
- 11
I'm takingm y son on his 1st hunting trip this weekend to help a buddy get some hogs off his property. I'm 99.999% sure we will get one as he has had pics on all his trail cams and already shot 3 this month so far. Anyhoo, it will be my son's first trip (he's 11) and he is an absolute bacon fanatic. So, I was thinking about doing some bacon off of the belly of 1 (or hopefully more) of the hogs we get. My question: since it is a wild animal and can be a bit gamey, should I brine/cure longer or step up on the amount of pink salt or should I give it a little heavier smoke?.?.?. Any advice with this or any other game tips would be appreciated. Thanks in advance