1 tsp. Cure #1 per 5 lbs. of meat. I use a hunk of roast from the ham.
Brown Sugar - Eyeball it. A tablespoon or so, I guess.
Ground Pepper - A few grinds from the pepper grinder.
Salt - A little.
Rub that on, put the roast in a bag, set it in the refrigerator and let it cure for roughly 3 days per inch thickness of the roast. Rinse it, pat it dry, and smoke it until internal temperature hits 150ish. Take it out, cool and slice.
Cook in a little butter or bacon fat.
If you want it sweeter, soak it in a honey and apple cider mix for a few hours before smoking.
Looks like this: