[OLS]

One thing to be mindful of is that bacteria will go nuts on that meat if it takes too long to make a decision.
The nitrates in the pink salt are to discourage botulism, the salt takes care of a lot of problems itself. But
when you cure individual slices, it really is going to salt that stuff to the point of being inedible maybe.
So if you are going to smoke it, definitely only allow as much as you can eat in a day or so to be in the
fridge. Keep the rest frozen after you smoke it until you are ready to eat it.