Rub well over all the meat, especially around the bones, hock and the knee joint. Rub dry cure mix over entire leg surface. Place on flat surface, uncovered, at 38 F for two days per pound of leg, or approximately four to six weeks. When the meat is cured, let the smaller legs soak for 30 to 40 minutes and larger ones 60 minutes in lukewarm water. Then work and scrub with stiff brush to remove grease and salt.
Meat is now ready to smoke.
Do not use other metal containers. Add water to cover the meat. Remove the meat and add enough salt to the water so an egg will float, measuring as you add. If you do not have a specific pickle cure recipe, add sugar to equal the amount of salt used. Add commercial cure to pickle according to package directions.