I made some lunch meat the other day with a cryovaced pork leg I got from cash n carry. The deboning process made it so it needed to be cut into smaller pieces. I cured it with instacure #1 and brown sugar for 21 days. Then smoked it at 125 -150* for 5 hours and 1 hour at 200* to finish the ham at about 160*. A small plate of sliced ham. Lunch time.