So I broke down a pork loin into thin chops that I will be doing char Siu style, thick chops and a sirloin roast. Thinking I will do at least some of the thicker chops and/or the roast sous vide but wanted to dry cure and smoke something. Was thinking of doing a dry equilibrium cure kinda like I do for belly bacon but wasn’t sure if that would be better done to the roast or to the chops. Also read a lot about brining and debating doing that. My past experiences with brine have been salty so was leaning toward dry cure and vac seal for a few days. Plan to smoke at least briefly after cure so I was thinking a roast may not dry out as much. I have never injected meats but open to that idea as well as it means I can by a new toy. Curious what your thought are?