So after reading alot of threads on BBB, I've finally decided to give it a try. I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too. I apologize if this is redundant for most of you.
Is there a specific cure time using Pop's brine based on weight of meat?
Once cured, I've read about drying the meat prior to smoking. What's the process, for how long, and why?
I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker. Any info is greatly appreciated.