I HOPE I CAN GET SOME IDEAS I CURED A PORK LOIN FOR 10 DAYS 4# AND SOAK IN FRESH WATER OVER NIGHT IN FRID WITH SLICED POTOTES AND I SLICED A PIECE AND IT WAS NOT SALTY WHEN I FRYED IT . AFTER SMOKING IN ELEC SMOKER AT 135 DGS FOR 1 HR VENT OPEN AFTER 1 HR I TURNED TEMP UP TO 165 DGS AND SMOKED HEAVY FOR 3 AND HALF HRS AFTER THAT DID NOT ADD ANY MORE WOOD APPLE WOOD COOKED TO INTER TEMP TO 165 dGS LOOKED VERY NICE AND PUT IN FRID AFTER IT COOLED LEFT OVER NIGHT SLICED NEXT DAY AND FRYED IT IS STILL A LITTLE SALTY CAN BE EAT BUT IF I USED LOWER SMOKE AND LESS TIME WITH SMOKE WOULD THAT BE THE ANSWER . THANKS RICHARD