My youngest son had a pork butt in his freezer he wanted to process into Buck Board Bacon, so he unthawed it and boned it out, trimmed it and got it ready to put down; all he needed was some curing salt so we stopped by his house and I added a tbsp into his dry mix for him. He was at the airport receiving his 4 yr. old daughter (custody mess..) and when he got back he added water and brined it. In the meantime, seeing how I'd have to run the smokehouse anyways, I bought two butts and boned and trimmed them out for buck board (well, he did it for me, lol!) too and put them in brine also. (It's nice having two grown sons to do these things for you, glad I taught them how before I couldn't any more!). Today is smoking day! Got it all in the smokehouse and got it started, may have to refill the propane though but early enough that it shouldn't be a problem. It's been raining steady all night, but the way I have the smokehouse situated it is facing into the porch and protected by it, so rain or shine, I can load, smoke and unload and not get wet!