1. Rub meat well with plain table salt - lay into tub.

2. Prepare pickle mixture put above ingredients into pot and boil for 10 minutes, stirring often. Skim scum - let cool.

3. Pour pickle mixture over meat. Weights to hold meat under water. Let stand 5 to 6 weeks for large thick pieces, 2 weeks for bacon.

4. Remove from pickle mixture. Wipe dry and smoke with hickory for 2 to 3 weeks.