Did pops brine on one. They are on the racks. Did onother on Pops with 1 Tbls onoin powder and garlic powder then afer 10 days put cbp,put in fridge for pellicle. Test fry was uuuummmmm! after rinsing. Garlic and onion was interesting. Last 12#er was Sausage makers brown sugar country ham cure. Bride loves it. Got another belly to do. Guess it will be Sausage makers stuff. Oh yea this is apple on AMNPS. Full tray which I always get at least 12 hrs> Mixed apple with maple and went out, maybe 45 min or so, that is what I wanted. Dried maple in oven at 200* for half hr. They will be my finish smoke Tomorrow. Gonna leave it in smoker. Only getting to 32 tonight. get up early to do as much maple as possible. Gonna get down to zero Here.Will post pics tommorow after 12 hrs. Gotta get up early. Thanks for looking. All this knowledge is friom yhis forum. Thanks, Dave