A
Anonymous
Well, it seems that smoking and curing bacon and hams is a lost art. I'm hoping someone has a good recipe for making a low/no nitrate cure for hams and bacon. My plan is to do a cold wet cure in an old fridge, smoke, then eat/freeze each time I get my hogs back from the butcher. My preferred butcher doesn't have a smokehouse but its something I can do myself with the right cures.thx
