Got a good deal on shoulder butts, $1.25 lb. These are "enhanced" by a solution of up to 3% water, salt and sodium phosphates. Would these be good to use for buckboard bacon? I have been wanting to cold smoke bacon before the weather gets too warm and cannot find a good deal on pork bellies. I'm wanting to use Pops wet brine method for my first BBB attempt. I think these would be good to use, just cut back on salt during the brine. But I am a total novice on curing so any advice is appreciated.