I’ve made many really good hams using Pop’s brining method over the last few years, but they were never “amazing”. On the other hand, I’ve discovered that letting bacon rest and dry out in the fridge after smoking for 5-7 days really improves the flavor and changes good bacon to “amazing” bacon. Has anyone tried resting and air drying a wet cured city ham after smoking to allow the flavors to mellow and concentrate? If so, for how long? Normally I cool the ham and let it rest vacuum sealed for a week or 2.