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I ended up curing it for 5 days and the result was good, much like cold smoked fish. Like a lot of smoking and curing techniques, you can't taste much of the original flavour, which in the case of...

Cheers 223. Another question, why leave the skin on for curing? It's not going to be eaten, and taking it off would increase the exposure of the meat to the curing agents.

Angus - there is massive variation in the curing time between the two recipes, 5 hours and up to 3 days. What would you recommend? Cheers.

Anyone tried this? Might make the bloody things palatable. Couple of interesting recipes here:

https://www.youtube.com/watch?v=8nIV8zZIb6s&t=159s

https://www.youtube.com/watch?v=rV5P_Oz-HBM