When curing butts for buckboard bacon, I de-bone and slice the butt so it is 1/2 the normal thickness. Instead of about 5" thick, it becomes about 2.5" thick.
Curing time is by thickness, not weight for me. Normally 5-7 days.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.