Posted by Doc Dave on Sunday, December 26, 2004 at 11:26AM :
Thanks to the idea of Paul and the PW Maple Syrup, I thought some of my forum friends would like to see the process of "PW hickory smoked meat"
Every year around this time I sugar cure hams, shoulders and bacon with an old family recipe, then smoke it in my smokehouse with hickory for several days.
Maybe when I retire I will start a business!
PW content...just like the flatfender, curing your own meat harkens back to simpler time where self reliance was key.
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