I bought a half pig this year gutted and skinned hanged the pig weighed 160lbs so I good size pig. Picked up the bacon yesterday and ended up with about 6lbs of bacon. I'm thinking the smokehouse took quite a bit off the top. The last pig I bought I am pretty sure I ended up with close to 30 lbs of bacon. I think I am done taking meat to the butcher and am going to start processing my own bacon. Does anyone here smoke there own and what methods do you use.

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You've got to hand it to a blind prostitute