1/ After you skin, gut & split pig, you hang it for 4 days.
then you cut it into 'primals':
* front leg
* side
* rear leg
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4/ You hang it in an environment that has no bugs! :) E.g. my 34°F garage in January.
https://twitter.com/sarcastictroll1/status/821109353738600450 … @sarcastictroll1
5/ bacon gets cured in rub for a week, then rinsed off and smokedpic.twitter.com/n82V37I29L
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