singlespeedstu is your man.

Skip the pink powder not real need, just remember the quick test for botulism, if you pull your tongue out and it won't go back in then call the docs...

Did this one to start, nice and easy, smoker didn't come off trying for a cold smoke so just did unsmoked. Pig was nice and fat, great taste

https://www.flickr.com/photos/mikewsmith/9110760483

Air Dried them

https://www.flickr.com/photos/mikewsmith/8933609284

Did it the first time a month ago using the river cottage curing book recipe. Recipe said on the bone, which I did not do, and also double the size joint that I used. Result waaaaaay too salty, but still with promise. I did not smoke though.

Trying again at present so watching the answers here.

Did some bresaola which, despite wiping off some suspect green mould half way, certainly worked.

edit: yep, exactly as per that video, I just left it salting too long

Oh if you have a leg left try the River Cottage cider wet cured, really easy to do if you can weight it down enough, was awesome for the effort vs the salt cured I did

https://www.flickr.com/photos/mikewsmith/8756109790

Bacon

https://www.flickr.com/photos/mikewsmith/8756094731

Procuttio

https://www.flickr.com/photos/mikewsmith/90541133793

Cider Cured

https://www.flickr.com/photos/mikewsmith/9054113379/in/photostream/

This is making me both hungry and thirsty at the same time.

Bacon is amazing.

Just taken my home made smoker apart today. Not been getting much use since having kids! Warm winters etc too little time means no time for making smoked bacon.

That ^ was my 1st thought 🙂

JoeG - that was the first "rude" tee shirt I ever saw. It was for sale in a shop in Perranporth and made my eight year old self giggle.

The other one said "Be Alert The World Needs More Lerts."