When ever I've traveled to the true South (from Texas) the difference in bacon and ham taste really strikes me. There must be a basic difference in curing processes because the "whang" is consistent -- people expect pork to be cured the Carolina/Georgia way they are familiar with. I find it almost objectionable, and wonder if Texas sugar cures as opposed to salt curing.

Anyone know? Cracker Barrel is where I've mostly noticed it.

Thanx

Barry

Can't help you there.
But, this last spring I bought a pig from a butcher friend that said he wouldn't mess with curing. Costs too much. For me to take it to a local meat market that does it. I got 22# of the best bacon I've ever eaten. Cost was $19. Can't beat that with a big club around these parts at least.
IF you want to give it a try. LEMproducts.com sells the equipment and cure for most anything.
Good luck,
George

Try dry rubbed, rock salt or kosher salt, brown sugar and maple syrup. Rub the salt and brown sugar on to bellies, hocks then pour on maple syrup.
Turn every day for a week in the fridge/ chiller.
take out and smoke for 1-2 hours. I use mesquite pellets. Tastes very good. Cheers Mick

Results dry rubbed bacon and hocks

Thanks guys. Again, the question is about regional differences in curing methods used.