well...I only killed the hogs...22 behind the ear, knife to the juggler. Then we dunked them in scolding hot water...then scraped the hair off and started butchering them. All the curing was done by sis and bro-in-law.

If you'll look up salt curing a ham it pretty much entails salting them for one day per pound of meat. The purpose of the salt is to dry the meat as moisture will cause rot and spoilage.

Some people add brown sugar and/or pepper to the salt...must be Yankees. 😬