Soaked the piece in pops brine with some garlic, onion, and black pepper added to the mix. Left it in the fridge for two weeks, took it out today, rinsed it, dried it and here it is:
Coated it with generous amounts of garlic, onion, and black pepper:
Now these will hang out uncovered in the fridge for a few days until I smoke hem on either Monday or Tuesday. Planning the warm smoke method for about 10-12 hours just like when I do pork belly bacon. Excited to see how this turns out. Wish me luck!