It’ll probably cure faster than 7 days. The thing I like about this method is that you can’t over cure because you’ve already put in all of the salts for the meat to absorb over all time. In fact, I’ve left slabs to cure for weeks on end because I was out of freezer space at the far end of the process

I’ve got a ton of pecan laying about so I plan to use that for the smoking.

Oh snap! If you’ve got pecan then I can’t stop you from using a glaze made of brown sugar, melted butter, maple syruo and bourbon. Neither can I stop you from applying it 30 minutes into the smoke and one hour into the smoke. Nope, you’re just going to have to stop yourself