Today was the day, good and cold outside with a night time temp of 17 degrees, so we butchered 2 of our 4 hogs today. They are hanging in the barn ready to be cut and wrapped tomorrow morning. DH is going to smoke the bacon, hams and hog jowls after they are salt cured. We don't skin our hogs but scrape them instead, so we will be cooking the cracklins tomorrow also. I love the smoked bacon and hams and can't wait to eat some, last years are long gone. The only drawback to smoking them is one of my chicken coops is built next to the smokehouse so we tend to "smoke" the chickens also. They seem to survive it every year though.