Dizzy Pigs had this recipe, I followed it with the exception of time in the brine, I only go 7 - 8 days in the brine, the first one I did to 10 days, and when done I needed to rinse the slices of ham in running water to get out the "extra" salt, I didn't like.
The 7 - 8 days does well enough for our tastes, you may like it more salty, if you do you might want to go with an 8 - 10 days the first time, just to see.
Two words of warning, 1) It is addictive, once you have done it once and eaten the product, you will already be thinking about how to twist it even more to your taste. 2) The real warning word, check your cooler 3 times every day, (Morning, home from work, late at night), turn the meat over once a day, if you get a bad smell when you check the cooler, take out the meat, rinse under lots of running water, throw out the brine and steralise the cooler, make a new brine reconstruct the cooler, a bad smell caught inside an 8 - 10 hour period should be ok if you treat it this way and get on top of it quickly.
Keep the brine at the same salinity, by putting ice into ziploc bags and floating the bags in the brine, keep the brine below 40°.
