Gene We have a video for this in the works and it should be ready shortly. However to give you a quick breakdown on it you will need an injector, a pickling bucket (or something to hold the pickle in) a container to hold your ham in and some country brown sugar cure. You will dissolve 2 lb of country brown sugar cure in 2 gallons of cold water (we recommend you add 2 oz of California Ham Spice and 1.5 lb of sure gel but those are optional) and pump your ham until it is 20% of its green weight. Then cover your ham in a 50% solution, for example 1 lb of cure to 2 gallons of water and hold it overnight. Place it in a netting and hang in the smokehouse.
The cooking instructions are
120° for an hour without smoke
140° for two hours with smoke
150° for two hours with smoke
160° for four hours with smoke
190° until internal temperature is 160°
Then put your ham in an ice bath for about 15-20 minutes to bring the temperature down as quickly as possible. Then hold for 2 hours at room temperature before placing in a cooler.
I hope this helped and if you have any other questions let us know!