I think I may have used some pink salt (sodium nitrite) from Allied Kenco the first time I did this. Then figured that this process really doesn't require use of a cure. So now I don't use the cure for this recipe since the meat is not in the compromizing temp zone of 40-140 for any extended time. Meat comes from fridge just to trim and add dry brine then back to fridge. Then when the dry brine is rinced under cold water and returned directly to fridge to dry. Then a quick brush with the maple sytrup and back in the fridge. When syrup dries the meat goes straight from fridge to smoker. When done the meat is allowed to cool just a bit and then back to the fridge to get cold. Cold meat is then sliced, vac-sealed and put in freezer.