Raising Pigs for Food

James B. DeKorne provides a guide to raising and slaughtering pigs and instructions on how to cure the pig meat and smoke it using a homemade refrigerator smokehouse.

The skills and know–how which were accepted as an ordinary part of rural life a hundred years ago, therefore, must — for the most part — be relearned today through books or periodicals such as the one you're now reading.
Hardwood only is the rule for smoking. The pinyon pine we use for fuel around here would soon ruin any ham so we operated our smokehouse on oak. It's the only suitable wood that's common in these parts and it gives meat a delicious flavor and aroma.

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