I do not have High Mountain available locally, searched for a recipe on line to make myself and found this. per pound 1 tbl cure 1 tsp brown sugar 1 tsp garlic 1 tsp onion 1 tsp CBP Bone in butt @ $.89 per pound. Removing the bone was painless and took very little time with a sharp blade. Two weeks of doing the backstroke in the cure while in the fridge. After the smoke of cherry / hickory mix, back in the fridge wrapped for 24 hours. Sliced, success! I apologize for poor picture quality, I need to stop taking photos with phone.