Part 1 is here. http://smokingmeatforums.com/forums/...ad.php?t=21775 I sliced and rinsed tonight after being dry cured in Mortons Tender Quick since Sunday. No need to soak, hardly and saltiness. I dried in paper towels and poured on some syrup and Plum jelly. Into the smoker at 130' for and hour to dry it a bit. Started adding smoke after 30 minutes. Temps are starting at 44' internal. 100' degrees to go and it will be finished. Thanks for watching. More to come tonight.