Hey Chileheads, My point wasn't to tout a brine or a marinade with chile for pork, It was to see what sort of charcuterie I might be capable of creating at a level above and beyond what I could possibly buy or read about using chile as a major addition. What cut I use, how I roast it, smoke it, simmer it, is secondary. The cure is the thing, AND then there's the chiles and spices. jOe