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SW Michigan | The children and I butchered our two hogs two weeks ago, and this time I cured all the bellies.
Today is the day to smoke them in my fancy “high tech, high dollar” smoker.
Over fifty pounds; Is that living “high on the hog”, or what!
DAN
Edited by 1stgenfarmer 11/13/2024 04:44
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Makin’ Bacon!
