I jumped on the bacon boat and made my first batch with some butts I had left from processing this year's venison. I used Pop's brine and everything went as expected, except for taste? Is is supposed to taste like bacon, or ham? Mine came out with a taste and texture of store bought ham! It is very tastey, but (without comparing prices) I think I'd do just as well buying a ham, already cured, and through it in the smoker?