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Not even sure what cut it was but it was the cheapest in the bin so I bought it. LOL
Cured for 16 days in a maple sugar wet brine. Soaked after for 3 hours in cold water to remove most of the salt taste.
Smoked most of the day at different temps to get a internal temp of 145 F.
This was just soaked in the brine. The brine was made up with maple bacon brine I bought years ago. Bought a whole big box of the stuff. Found out later it was meant for large producers lol
Well curing salt never go bad and the maple favor is a bonus.