The most local butcher shop can't slaughter until Jan 10th. I'll have to drive an hour and 1/2 each way to drop ours off and pick it up unless I want to do it myself. I'm not worried about the slaughter part. I've cut and wrapped a ton of deer and even wild hogs. I was wondering more about the curing of the ham and bacon. Has anyone done it and is it a pain to do? I have a smoker that could handle at least a 1/2 (1 ham and a side of bacon)a hog at a time. I also have access to all of the mesquite I'd need. Temps are right here. 18 or so at night and under 40 during the day.