I made some bbb with a boston butt using Hi Mt bbb seasoning & cure. I let it cure for 8 days in a ziploc then smoked it for 9 hrs till the IT hit 145. I took it out, let it cool and then sliced it up. It came out great with a good hammy flavor. Now I am looking for a pork belly and will use the Hi-Mt BBB seasoning for my first try @ cold smoking using an AMNS that I just ordered.