First I want to say I had shoulder/rotator cuff surgery 6 weeks ago. So this smoke is owned by my wife (TATONKA3A2), she did it all; I was her helper. So when I type we, it actually means she….. A couple of weeks ago we injected a 15 lb. pig leg with a brown sugar cure that we ordered from Curley’s Sausage Kitchen and let it sit in the fridge to cure for 10 days. Brine Mix - http://stores.curleyssausagekitchen.com/-strse-115/Sausage-seasoning,-brown-sugar/Detail.bok Curing & Smoking Instructions - http://stores.homestead.com/TCurley/images/store_version2/Ham.pdf Here is the pork leg cured and netted. Our Golden Retriever “Grissom” already is hanging around for scraps! This was a 14 hour smoke to bring the ham to temp, here is the ham after it was smoked and sat overnight in the fridge to chill. Split smoked ham, we may have to work on our carving procedure a little….. Hickory smoked ham steaks and scraps. Thanks for looking!