My Butts have been in the refer for 9 days... I used Morton's smokey sugar cure. Meat has stiffened nicely, overhauled 3 times or so... was in stainless containers so it was cured "box style" after a manner, only the juice did not drain away from the butts so they was happy in their own juice for nine days. Test fry found the meat was a bit too salty for me. Question is this... how long can I soak the butt halves in order to remove some of the salt? As I am a noob at this so forgive me... but is the meat supposed to taste like ham or like bacon... I used Morton's smokey sugar cure... will this make a difference over using a BBB cure? Thanks!