I did this over the last week but was to busy taking photos of my tongue efforts to post it. I followed bears instructions but used a wet brine.It omes premixed as a maple cure for hams/bacon.I touched it up a bit with some maple syrup,dried orange peels ,garlic, couple of cloves. Left it in fridge for a week. I gad 4x belly pieces.. Got to stage where I had to get it in the MES loades amps with a mix of hickory & maple. .Opened vent took out pellet loader put it on at 60c to start first 3 hours then 70c for 3 then 80c .I had to reload & use 1 more row until it was done. Overall 10 hours smoke .Pulled it & now its cooling before going into fridge. It was between 120 -135 f so Im in the safety zone. Hard to screw up when Ive had the benefit of so much knowledge from bearcarver ,Pops & others.