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I like the way they come out. It won't be exactly like the ham you're used to, but the flavor is very good.
I would suggest injecting the cure into the butt in several locations before submerging it into the brine/cure. I'd also go for 3+ weeks to make certain you get a good cure.
Yes. Those boneless butts are what I use for making Buckboard Bacon with Pops brine. I'm sure they would be good left together as a ham of sorts. The way they are fillet open to remove the bone, you are left with kind of a butterflied and fragmented piece of meat rather than much of a solid muscle-no more than a few inches at any thickest part. There was a post a day or two ago that a member glued it back together with "meat glue" aka- Transglutaminase.