Message #305967

[BA-IV]

Yeah JDT is right, it don't take much and you've done set the hair.  It's something that hardly anyone does anymore.  We still cook cracklins and render the lard as well as keep the middlins, hams, and still smoke the jowls and head, but my dad still fools with the hog head cheese.

JDT, what is yalls process on curing and smoking, I'm always curious how other people do it.