New member North Idaho

[mountainguardia]

I have been butchering hogs fro some years and want to try some cold smoked meats.  Here for some ideas and know how.  I have a 550 pound sow hanging in the cooler at the moment and a 700 pound boar about to join her tomorrow and I would like to set something up over the next ten days or so and try out some cold smoke curing of some ham and bacon.

 

[griz400]

sounds like a plan .. show some pics as you progress with it