Here are some of the pictures I promised from our first pig butchering event in November 2012. Since then we enjoyed many hams, sausages, ribs, etc. The taste is unbelievable!
You will notice in a couple of pictures that I smoked some of the meats over an outdoor fire pit surrounded by poles and covered with a tarp (like a tepee). While that definitely increased the flavor of the meat (I also brushed the meat with some brown sugar and maple syrup in the smoking process), I think I did it too soon. Some people suggest salt curing the meats for a couple of weeks prior to smoking. I did it the following day! I guess I was a bit impatient!
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