i havnt killed any hogs for several years but have done many times .i stillremember how and have a scalder that i had made of rolled 3/8 plate.works great.i build a fire under the scalder and then kill the hogs.22 placed perfectly is the ticket,many stories about missing the spot have been told.stick the jugular the second it drops with a 10 to 12 in.boning knife,then straight to the scalder several mins each side in hot water 190 to 200 degees until the hair loosens remove and srape off hair with clam shells work fast then gut it.to smoke the hams pack salt into the hock end with your finger then layer salt in bottom of cooler then hams then cover completly with salt and let sit 6 weeks.use curing salt no iodine,remove hams brush off salt and smoke coat with mollasses,twenty mule team borax and black pepper .best 8 to 12 months later.best to do this in cold weather kill in dec jan for next years holidays ham.be glad to help ya and you can use my scalder.,