Tru,
I doubt if you are just slow. I remember my Mother and Grandmother working for several days when I was a kid canning various vegetables and stuff from the garden and them preparing meat for the smoke house. Grandad had built an old smoke house that he had meat hangers in and they would use tubs of hickory chips to smolder and smoke the hams, and other meat. Those hams were some of the best that I ever tasted.
Ron
