First let me say that the freezer bags half filled with water did a very good job of keeping the cure at around 36 degrees. 4 bags last 24 to 36 hours.
I got home last night around 5pm. drained the cure and hung up one of the slabs to dry for an hour. While that was happening I setup the smoker.
To power the fan I used an old multipurpose hobby electronics deal, thingy....(I don't remember what it is called). It has a signal generator, variable ac power supply, and variable dc power supply (among other things). Which was given to me by one of my sisters ex-husbands.
Anyways, I hooked the variable dc connection to the fan and set the voltage so that it would run the fan at the lowest voltage that would make the blades move. I then attached this to an electric timer to turn on and off about every 15 minutes. Off 15 minutes on 15 minutes.
I loaded the smoker with hickory wood chips and kept an eye on it till 23:00. Adding wood chips every 30 minutes or so. I ran a rod through the meat and hung it in the center of the cold smoker. I had to cut off the bottom 3 inches to keep it from touching the bottom of the can. I hung that piece from the rod as well.
After 5 hours of smoking I pulled the meat out and cut it into 4 or 5 inch wide pieces and froze them. I will slice later. I immediately fried some up, but will save the taste report for later. This morning I got up at 06:00 and did the same thing with the second slab. I will smoke this for at least 6 hours.