Day 1: Cutting and Salting, originally uploaded by A. Drauglis Furnituremaker.
I have been experimenting with home curing and smoking of meats since 2000.
That was the first year in which I bought at least half a pig.
I have been using the same basic process since then - I dry-cure the sides (bacon), hams, and (new this year!) the jowls by rubbing them with salt or a salt-based mixture and then age them in the refrigerator.