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I just butchered out to hogs we raised over the summer... we got roughly 60 lbs of bacon...my first attempt I cured the bacon and hog jowl and smoked it at about 225-250 until an inside temp of 150... it came out jam up... I am wanting to build a smokehouse to cold smoke bacon but I'm not sure...

I recently had two hogs butchered..im making two green hams for Christmas and have them on the smoker right now... what temp should I bring them up to of I'm gonna reheat them tomorrow and add glaze? Also I did dry cure them for about 6 days before I got them ready for the smoke pit... thanks...