I could use a bacon recipe.I just bought a hog from a local farmer and would like to try making bacon.Any of you hog hunters have a good recipe to share?

Do you mean smoking bacon ? Typical woods used are corn cobs, apple, hickory, and not common but a very nice flavor ,black birch. After smoking ? Lots of uses .For a start a bacon lettuce tomato sandwich ! Don' throw out the rind. Cut it into 1.5" squares and add a square to any soup or stew.

is that all you have to do is smoke it?
I thought it had to be soaked in a brine solution or something before smoking.

You have to prepare it first , either dry cure or in a solution.Dry cure is faster.The meat is packed in salt and if desired sugar and spices.Do some research to get solutions ,times, temperatures .Smokng also requires careful control of time and temperature.Search the internet or go to your county ag dept.

Didn't notice this earlier. We kill our hogs when the weather is to be cold for a while, meaning well below forty five even during the day. We sugar cure our bacons and then cold smoke. Sugar cure is a mix of salt, pepper, brown sugar and salt petre. It gets rubbed into the bacons and they sit on the shelf on a layer of salt in our smoke house for at least two weeks. It will weep as the cure causes water to move from the bacon. When its well cured, we then hang the bacons, hams and shoulders, and let them dry a little further. We then cold smoke for about two weeks, maybe longer if we need to. cold smoking is done with a very small smoky fire on the floor of the smoke house. Depends on how smokey you want them. When finished, they are quite dried out and will keep for about a year if they are kept fairly cool. This style of bacon is quite dry and salty. not like commercial bacon.
bfly

morton salt co makes a dry cure/sugar cure salt rub most large grocerys here have it you will need to smoke it though to really get the bacon flavor other wise you have salt pork but that is usually the jowl meat