When we raised our own hogs, when I was young, this was done in the winter. We had raised benches in the smoke house where we buried the meat in salt. I truly don't recall how long the curing process took. We then took the meat, rinsed it off, and coated it with black pepper. It was then hung from the rafters of the smokehouse and a smoky fire was started in a pit that was built in to the concrete floor of the smokehouse. It took several days of tending the fire to get the meat properly smoked. As I say, this was in the winter time. I don't believe I would attempt it in the summer or in climates where it does not get cold enough for this process to be done properly, unless you have a controlled environment.
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.