Me and a couple of buddies decided to raise some pigs. I agreed to build the pen and watering system, butcher, brine and smoke some parts, then vacuum seal and deliver. My other buddies split up the feeding chore and cost of food. For a pen I found a local source of free wood pallets. I set them up in a good sized square lashed together with #9 grape wire and anchored with T-posts. Fast and cheap. We bought piglets from a local rancher. When they got to size I dispatched with a 22 mag, lifted with a gambrel on a pulley with my truck. After skinning and gutting, I took them over to a rancher friend's walk-in cooler and processing room to harden up at 42 degrees. Sure makes it nice to use a real butchering, band saw. I cut as much as I could into chops, with shoulders and picnic roasts all vacuum packed I wet brined the hams and dry brined the bacon, hocks, trotters and jowls. After seven days in brine I took the meat to be smoked to a buddy that has a real old school smoker oven. It is a brick lined oven that you build a very small, dry oak fire on the side and then feed in limb pieces of green apple wood. I got the internal meat temps up to just 150 degrees It takes a bit of tending but produces very nice stuff. Satisfying work. We are happy with the final product which came out very tasty due to all the garden scraps, acorns and out of date milk products from local stores in addition to high quality standard pig feed. We are going to buy some more piglets in the spring and do another run. Bacon ready to load Brined pork ready to smoke Special old school smoking oven Finished load of bacon, hams, jowls, hocks, and trotters.