This was my weekend's project, I have made brined - smoked Ham before to a Kassler recipe. I am posting the recipe below, my Grandmother or any other Family member claiming to be my family (*) has no say in this one after conquering all the hurdles myself to render a fine tasting Kassler Ham.
(*) Bubba's disclaimer
Using your recipe, the kassler was brined for 10 days, 10% injected, smoked for 24hrs, only at night, drying between. The pellet smoker added 8 deg C to ambient temperature, which dropped to 14 deg C each night, so no need for the ice treatment in this case. I know you are looking at the ice to assist your cold smoking. I found that there is a temp drop of 8 deg C using one 1.5L bottle, and with vents open will last for around 6 hours. Adding salt to the water slows the ice melt. If my smoker was big enough, I would buy a block of ice, wrap in hessian, should last days.
Overall, very happy with the result, nice balance of moisture, not wet, not dry. It is slightly too salty, next one will have more sugar in the brine.
So, good recipe Ron, couldn't help but eat a couple of kassler/Masdaam/Toasts for breakfast today ....