Since the whole point of a cold smokehouse is to cold smoke stuff I needed to make that happen. So I got a couple of pieces of pork, one butt, one picnic, and started the curing.
I made a cure of 3 parts salt, and 1 part light brown sugar and a good helping of black pepper. I coated the pork generously with the cure and placed it on a wooden rack on top of a lasagna pan and put it in the refrigerator for about a week.
After a week a lot of liquid ran out, as it was supposed to, and I brushed off the first cure and added another coating and back into the fridge for another week.
After the second week, I brushed off the second coating and put it in the fridge, but this time at 55 degree, so the cure could penetrate the meat completely. After two more weeks I removed the pieces, strung them up, started the fire in the pit and hung them about 3 feet over the flue hole in the house.
I started at 8:30 am on Saturday and went until dark on Sunday. The finished Water Oaks Farm prosciutto crudo below. And it is really tasty, if I do say so myself.