Old-Timey Hog Killin'

[Baglady]

Now I got ya. We don't smoke our hams until we take them up. It's a spring time thing for us but the meat is already cured so temps don't matter. Do you smoke your hams before curing them?

No, we would do it after, and some cuts we wouldn't want the cure on it, just smoke.
I never thought about the fact that the cured meat wouldn't hurt to smoke in warm temps...
This was the 4th hog we had processed, so we're still learning the ropes. Thanks Hag.