I found that heating it in the oven at 170deg with the door open for 20 min hardens it and drains lots of fat so it can hit the racks with no mesh and less mess. You can flip it again for another 10 to get rid of even more.
I made a marinade with soy, warsh, franks hot 1/3 each. 1 tsp pepper, chii powder, cayan, honey, and end best part... choped up fresh onion and garlic and left it in the brine for 1 week in the fridge... mmmmmm,,,,, REAL onion taste now! i pressed the onions at the end while straining.
Brewing hard cider and making jerk this week.. its gunna be a fun weekend ;)