geometry of the piece of meat

[ssorllih]

the "Book" states that curing time can/should be based on the thickness of the piece and or the weight of the piece of meat.
This is becoming important to me as one of the local markets is advertising whole hams for 1.49 USD per pound. I want to break these down into smaller portions. The muscles are not symetrical. If they were round I would have no question but some are broad and rather flat and of course all of them taper. I would prefer to make these up in two to three pound portions. I will plan to hot smoke the meatier portions and save the trimming for sausage.