Hello all, So just bought be a 18lb raw ham for .99/lb and want to hot smoke it for Easter. After some searching around on here, I have a couple of questions: I want to wet cure it with Prague Cure #1. How long in the fridge and what other ingredients besides the cure itself? I can start the cure today, but want to make sure it will do its thing (pinkish color mostly) by Saturday morning. Thanks all!