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| curing a ham, and smoking pork are 2 different things. Hams are always cured first, then sometimes smoked. But there is a distinct difference in the process. The pictures of the barbequed hog look great. But the OP was asking (I think) about curing an entire hog like is done with hams. And yes, you can cure an entire hog. You can also barbeque an entire hog. But hams are cold smoked for long periods at low heat after curing whereas whole hog is barbequed (or smoked) at somewhere around 200-225 degrees.
Edited by kennard04 11/18/2009 16:30
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Whole Hog Smoke Curing?
