@LittleSis,
The week is the curing time.
Smoking takes anywhere from a few hours to a half a day with a regular smoker (i.e. non-electric type) for cold smoking, under 90 degrees.
Hot smoking is different (above 100 degrees, usually at the 180-200 mark pending on the meat being smoked) and usually goes faster. But the type of meat, the thickness all come into play.
