I cured some CB with tender quick for my parents and some with #1 for my family, I didnt get pics of the cure, we all know what it looks like in bags. If anyone wants them I can post them. Cured for 2 weeks. Then put into netting to try to get a more round look. Running the netting up on your arm then folding over the meat works great. Into the smoker at 120 with no smoke until the surface is dry. I sometimes get lazy with pics. Used cob pellets in my propane converted vertical off set. Bout done here. I used sausage temps for this. Once the tube burnt out at 12 hours I took it off. IT was 150. It will be cooked anyway. Rested in the fridge for 3 days then sliced. I think I converted my parents to cure #1. Thanks for looking.