I'm an all or nothing kinda gal. I have no fear of failure, because I'm so accustomed to it. LOL! I guess I figure if I don't try then I'll never know. Well, lady luck was with me as I took on my very first cure. I got me a 7.25 lb. pork shoulder picnic. I brined in water, kosher salt, pink salt (prague no. 1) brown sugar for four days in the fridge. I took it out, rinsed THOROUGHLY and let air dry in the fridge overnight. I put in on the smoker this a.m. and smoked at 225F until the IT reached 157F. Wrapped and let it rest. I just sliced some up and holy cow. I will never buy ham again. It just doesn't make sense. It is juicy, smokey and very tender. Oh yea, I removed all that yummy skin and plan to make homemade pork rinds with it. Go Squirrel!!