Made a brine using 2 litres of water, 2 desert spoons of honey, 2 teaspoons of pickling spice and the salt, sugar and #1 cure quantities on the internet calculator (thanks Hoddo).
No photos of it being prepared but it looked like a chunk of pork in a bath of brine.
Into the brine on Sunday at lunchtime and out on Friday night, soaked for a 1/2 hour then refreshed the water and gave it another 1/2 hour. patted dry and into the beer firdge to form a pellicle.
Cold smoked Saturday arvo for 8 hours using apple dust then hot smoked on Sunday till 165f (3 hours) using banksia.
Came out looking good.
let it cool and sliced it hoping that the cure had gone all the way through because I didn't inject it figuring it was small enough to penetrate.
pretty happy with how it turned out.
on sandwiches for lunch today.