papaG Thank you!! That is what I had intended to do but wanted verification.

My apologies folks! I am new to this forum and am not familiar with the way things are posted. I thought the question I responded to with Prague powder was directed at me.
I will get used to the format and look forward to reading more.

Austin Prague powder 6.25% sodium nitrate. 1/4 tsp per pound of meat.

If your turkey fryer is aluminum, don’t use it. It reacts to the chemicals in the cure causing the aluminum to be absorbed into the meat.

Thanks. I did add cure to the recipe because I didn’t trust it without the sodium nitrate. (1/4 tsp per pound).

The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.