Makin’ Bacon Smoke signals and a bottle of rye.
I had helped dad-in-law smoke bacon and ham for a couple of years. The smoker was an old steel-lined refrigerator with the compressor removed, a short stovepipe at the top and one of the original wire shelves to hang the meat from. It was a dandy smoker. There was room to hang two slabs of side pork (cut in half it equaled four slabs of bacon) and two ham-hocks. Smoke from a slow fire at the base would percolate up past the meat and
