Debi and Deb, thanks for all this useful info!
This smoker is huge! How many people are you cooking for?
In my last batch I did an A/B test; two identical loins with identical process, only on one of them I washed the salt after the first 12 hours with cool water before spicing; on the other I just wiped it off which left a lot of it in.
Last night I decided to cut them for a dinner party I was attending tonight. Side by side, the washed salt one was less dry and cured. Less salty obviously but not but much to my surprise. Instead of soaking, i cut paper-thin Prosciutto like lengthwise slices of it and gave them a 3-5 second brisk dip in cold water, wiped the surface, than vacuum packed them. They came out very nice (and slightly thicker) but you are right in that the water takes out much of the flavor; not just the salt.
On my next attempt I will do only a tablespoon of salt per Lb and wipe off the salt rather than wash it. If I ever need to desalt them in water again I will use flavored wash such as brandy with herbs-de-provance rather than plain filtered water. Will post photos shortly