Using Pop's Brine Cure !T #1 pink cure 1C Brown Sugar 2/3C Canning Salt 1C Refined Sugar 1T Maple Extract 1t. Garlic 1/2t. Onion I didn't use honey or real maple syrup this time and I didn't not see any roping, congealing, or thickening of the cure. I like honey, I like maple syrup, but I don't like slimy brine, I don't care who says its ok... and that's a load of meat. Since they were so thick I let them cure 18 days. Below they out of the brine and rinsed These were big loins, you can understand now why I was asking about slicing before freezing...... Overnight in the meat reefer to dry and firm up, like they needed to firm up. I cut them in half again and rubbed. Rub Brown Sugar, Maple Sugar, and McCormick Apple Pork Rub The Smoker is hot, the pellets are insured to be dry by now, I start a little fire. Complain as you may, I would rather spent 10 mins getting it right now than to have to screw with it all day long. I like my AMPS. I spilled the bag in the cage so separated the middle row. I figure there is probably between 6 to 10 hours of pecan smoke there. They are all tucked in snug, the Maverick RF is inserted in the top row (I find this is the hottest part of my smoker). I set the box to 100 degrees, it was already at 87 before I turned it on to try out the humidity in the box and the pellets. Note the smoke, the smoker is hot, was full of smoke when the meat was added. Now its just sit back and enjoy the smoke. Hopefully more to follow. BTW I sometimes forget to say thank you, But Pop we really appreciate you sharing with us. My Pop says, "But you have to rub it in salt". I say, "Yeah but Pop's way is better". Thank you Pop.