I cut 4 out of 4 butts the best way I could find on line.
I did 2 with a eq wet brine.
Two with Diggingdog farms dry cure.
Cured for 16 days.
Then stuffed in netting and hung in the fridge for 4 days.
I wanted to try different things with each cure but also wanted a baseline.
I coated one of the dry cured in butcher pepper and left the other one alone.
Then cold smoked with corn cob for 12 hours.
I hot smoked the wet cure, used oak took 8 hours to reach 145 with sausage temps and times.
Used the expandable tube in my converted propane vertical.
I glazed one with pure maple syrup a couple times. The one on the right is the glazed one.
Sliced pics of both coming tomorrow.
I had some time tonight to get a thread started.