Place thoroughly dressed birds in a stone jar or large stone crock. Cover the birds with a curing solution made of 6 pounds of pre pickling salt, 3 pounds of light brown sugar, and 3 ounces of saltpeter, dissolved in 4 1/2 gallons of clean water. Put a clean dinner plate over the birds and on the plate a clean rock large enough to hold the birds down in the curing solution. Put the jar in a cool place where the temperature can be held as close to 38°F as possible. Remove the birds from the brine and repack once each week to make sure that the brine comes in contact with all parts of the birds. Cure the birds for 2 to 4 weeks, depending on the weight of the individual birds. The cured birds should be removed from the brine, thoroughly washed and hung up to dry. When the birds are dry, place or hand in the smoker and smoke at 100° to 110°F for 3 to 4 days, smoking 8 to 10 hours each day. Remove the birds and hang to dry. When complete dry, double-wrap in freezer paper and store in the deep freeze. These birds must be cooked - either roasted or broiled - before eating.