???ok never posted before just read lots of intersting stuff. Well my tamworths are growing nicely and I am awaiting the day that they go off (well actually they are not leaving the premises) to be made ready for some lovely pork, bacon and hams and maybe a few sausages.
Here is the question has anyone any advice tips techniques to smoke hams and bacon (oh yea and I don't have a smoker lol- can I make one- does anyone know how)
many thanks for any help in advance