I’m looking for info. about how to safely cure a deboned shoulder to make buckboard bacon. I’ve made two batches of belly bacon using a dry rub, and my understanding is that a dry rub won’t penetrate anything thicker than a belly -1.5” or so. Will a brine cure anything thicker? Is there another reason to bribe cure? One method I saw had a rolled and tied shoulder brined for two weeks and it certainly looked cured all the way through, or would it be safer to cure it unrolled and so thinner? I’ll be hot smoking this to 145 or so after the cure. Thanks on advance-first time posting on this great forum.