and we've put the cart before the horse! I wish I would have found this forum 3 weeks ago when we got our hogs back! We did not let the processor cure/smoke our hams & bacon but I did get their sugar cure and instructions on using. I dry rubbed the slab bacon with the cure and let it sit in the fridge for 7 days. Our smokehouse wasn't completed yet so I froze the bacon. Question 1: Was freezing the bacon after the cure a bad idea? I just injected 6 of our small hams (about 3-4 lb each). Question 2: How long do I let them sit in the fridge before smoking them? Our smokehouse is completed!!! (yes I have pictures) The bacon is thawing. I will rinse it off and let it sit in the fridge for 24 hours before putting in the smoke house. How important are temps within the smoke house? We are in NW Illinois and our temps right now are between 19*F-30*F. Our smokehouse has an offset firebox but husband picked up a small indoor electric 'grill' that he was thinking about seeing if he could get the thing hot enough to smoke the chips. Thoughts? How long do you smoke bacon and small hams? Hours? Days? Any & all thoughts & suggestions are greatly appreciated.