Y’all know I loves me the bacon. I cure five or six of flavors of my own of the stuff. Now imagine my glee when I opened the mailbox and found a review copy of The Smoking Bacon & Hog Cookbook. Much like the animal that sacrifices itself for my cured pork fix, I squealed. Only with joy instead stark of terror. That’s an important distinction. What’s more important is the book’s treatment of one of the holiest of holies in the meat world: bacon. This book is as much about curing bacon as it is cooking with it.