I had a Pork shoulder that I deboned and cut into 3 small roasts. Cured for 10 days then rinsed them well. Covered with a good amount of black pepper then into the smoker till the IT got to 155. Came out great !!!
So it's a little hard to see, did you use POP wet cure? looks like you hot smoked them? How did the pepper come through? How about the pellicle, is it even necessary? Actually going to do my first this evening. I want to make it slightly peppery ( so the family can eat it too ) wondering if I should put pepper in the cure, after the cure or both?