The following are three more hams ready for the long curing process. The process being used is the same used in the following link. http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view
Cure and equalization completed, these are ready for smoke.
My wife ask for some smoked cheese, so some 4 year old Pepper Jack was added.
After 50 hours of smoke using my "Smoke Daddy Magnum" using Hickory chunks and finishing by using hickory pellets for 18 hours.
On top are two full hams. One will be a Christmas gift for my sister, the other will be our Easter 2014 ham. The one in the center is a picnic ham and will be used as a tester after becoming a country ham toward the end of summer.
Smoke Daddy Magnum attached to wood stove that is used for a heat sink. Smoke then travels approx. 8 ft. to the smoker. The maximum smoke temp was kept 2° below ambient temperature. The maximum temperature in the smoker was 83°. By using the Smoke Daddy, over 75 hours was shaved off the smoke time.