I am somewhat following Ryteks book. I am using a boned butt sorry, for a lack of pictures when I was boning it out. It was a 7 pound butt. I have done this before and it was great. Rather than make a bunch of brine I use my own method. I insert the butt in the container, the add water and measure how much brine I need. In this case it took 1 cup of TQ and 3 1/2 cups water with a handful of brown sugar. I also injected it. It will be ready to smoke this weekend. I think this can also be refered to as buckboard bacon with out the spices that make Capicola. More to follow.