May be a little late on this thread but when backpacking I take paper towels soaked in bacon grease from the freezer. They light quick, burn hot and long. Makes you hungry too. Now I use them when starting any fire.
Although we love our grills and hot smokers there comes a time when we just want to make some good old fashioned smoked sausage, salami, bacon or ham. Join us as we explore the curing and cold smoking processes that produce these delicious products!