Im looking to recreate something my Grandfather told me the family did when he was a kid. Unfortunately hes no longer able to take questions. He said they would butcher hogs around febuary/march and take hams and shoulders and submerge them in barrels. In the barrels they had dissolved enough salt in water to float an egg. They'd leave the pork in the brine for up to a month and then cold smoke them. After that they'd get wrapped in brown paper bags and hung in the top of the garage all summer. I would specifically like to brine cure, and have a product that can be left un-refrigerated long term. Can someone point me in the right direction? Is it possible to do this with other types of meat? Venison? Poultry? It seems like every article and thread Ive found that brines something, cooks it, and then refrigerates.