For the Love of Smoking & Curing

Photo by Russell Cothren
The Rachel Burger, a River City Deli favorite, is topped with freshly steamed pastrami and sauerkraut.
Photo by Russell Cothren
Susan Tucker and Jason Haid, owner and executive chef/owner (and mother/son team) of River City Deli on Rogers Avenue in Fort Smith.
Photo by Russell Cothren
Dry-cured charcuterie is hanging at Tusk & Trotter for a test run, and Chef Rob Nelson hopes to offer it on the menu soon.
Photo by Russell Cothren
Tusk & Trotter executive chef Rob Nelson
Photo by Russell Cothren
Pork belly from Mason Creek Farm is cured in-house for bacon.
Photo by Russell Cothren