I got 2 pork shoulders for buckboard bacon and was thinking to try a wet cure. Here is the only one I can find online 1 gallon ice cold water 1/3 cup kosher salt 1/3 cup molasses 1 teaspoon Cajun spice Cure Anyone have others? I have done a homemade dry cure before and it turned out good. What is the traditional or preferred cure method, wet or dry? Maybe I'll do one dry and one wet.