I wet brine mine for 10 days to 2 weeks in a solution of, 3/4 cup kosher salt, 1 cup dark brown sugar and a well rounded tablespoon of #1 cure per gallon of pure water. Seal lid and keep it in the refer so the temps are 34 to 39 degrees.
Remove and light rinse and let them lay open in the fridge for a day or two.
Hang in smoker and light a maze tray and cold smoke for 6 to 8 hours each and rest in the refer over night only to repete 2 to 3 times.
Last time smoke at 160 to 180 till the IT is 135/140. Remove and refrigerate for 24 hours then slice and vac into portion sizes.
We fry ours lower temps and slower. Very little pop and cracking to none at all, almost no need for a splatter screen.
Each batch is getting better than the last. The last one was awesome!