Just got in from plowing snow myself. Yes, at least four months, but why waste time? More than four months would be even better. Find a place in your living quarters maybe a closet to hang it. Place it in a tight knit stocking or cloth bag of some sort, this will keep the flies and such off while permitting the mold to grow. You can also wrap in butcher paper (non waxed) or use brown bags for paper then bag. The main objective now is to get it in where it's warm.
Man, didn't realize you were from Montana, so you are in the same situation as me, but probably colder! We're supposed to have a massive blizzard later today through Saturday, should be sweet!
Umm, not so sure about hanging it up in my house, that thing already has my basement smelling like delicious smoky ham (heaven to me, but I am sure the wife wouldn't be a fan!)..
Right now she's in a cheese cloth bag, and I have other ones so I was planning on removing the smoky cloth bag, then cleaning off some of the brown sugar and adding ground black pepper all over as has been recommended. I wonder if I did that, and then took a huge paper bag and put it around the cheese cloth so the ham could still hang, but would be protected from having the smoky smell penetrate anything near it if that would work better. Then, and only then may I be able to bring it into my house.. otherwise, I am not sure what to do here...
If I am not able to bring it in where it's super warm and have it in my basement until the weather gets better and spring starts to come, I should be fine, but would just have to let it hang longer until the temps warm up, correct? I mean, I want to taste that baby, but I am really in no rush.. so I could wait it out till summertime. Let's see... Mid-February - Mid-July is 5 months... and I'd be getting the warmer months of May, June and July in there..wonder if that'd be enough. hmm.
I put her back into the tank all day yesterday for another 11 hours of cold smoke. Now she's got about 35 hours total. Still going to do some more to work on that color.