did this even earlier than the easter ham... I'm perhaps the world's most effective procrastinator. tried my hand at a buckboard bacon about a month ago. used tenderquick, salt, black pepper and a little garlic powder and onion powder for the cure (if I hadn't waited so long to post I'd remember how much of each..), rubbed it on dry and put in plastic bags in the fridge for 8 days. then smoked over hickory to 160F if I remember correctly. Sorry, I forgot to get pics before curing/smoking, but here they are out of the smoker and then cut. It came out with really good flavor, but too salty, I did soak in water for around 5 hours changing it every 30 minutes to an hour, but I under-estimated how much the drying out during the smoke would concentrate the salt. My family gave it a thumbs up, but I wasn't happy with it. I'll know better next time.