665481 Sat Nov 07 18:09:12 -0800 2009 2 31 Home Cooking 0 5163779 Easy. (if you have smoking facilities) 1) Brine whole (or split into two along obvious connective tissue) for 24 to 48 hours depending on how salty you want. Brine = 5% salt by weight, 5% sugar, peppercorns and any other spice / herb you care to chuck in. Use less or no sugar if you want. You can use a small quantity of curing spice if you like. (Be careful how you use that stuff - it is poisonous in 'relatively small' quantities.) 2) Leave it for 24-48 hours uncovered and where it won't sit in any juice. At this time of year I leave it outside on my raccoon proof deck. 3) Cool smoke it (I prefer apple / cherry) I use 210 until internal temperature = 145. The books recommend 160. To me that is overkill. I will be cooking it anyway. Works out seriously cheap as the pork comes in at $0.89 per pound. The smoker I use is a bargain basement Canadian Tire $300-down-to-$200 Centro. http://reviews.canadiantire.ca/9045/0851447P/reviews.htm Sat Nov 07 14:15:03 -0800 2009 154622 Paulustrious 1 5164862 Thanks so much Paul! You got adminned! ;) I live in an apartment at the moment, so no smoker.. I'm tempted to buy one for my mom's house though. They'd never use it, but I would... Sun Nov 08 07:49:28 -0800 2009 5163779 50992 SocksManly 2 5164882 I thought this post would die a lonely death. I do tend to attract a lot of admination. Sun Nov 08 08:01:28 -0800 2009 5164862 154622 Paulustrious