Finally figured out the new phone to get pics off. Well this weekend we smoked 14 lbs of Canadian Bacon to be shared with our neighbors. After 8 days in dry rub cure of TQ, Brown Sugar and Maple Sugar, then rolled in Maple Sugar for a night in frig we smoked it at 225/235 for about 2 1/2 hrs with Maple & Apple wood chips, then sliced on Sunday. Yummy, Yummy. Why eat regular baccon when Canadian Bacon is so much better for you. Next weekend 25 lbs of Venison Summer Sausage and the the following weekend Venison Hot Sticks. Best way in the world to pass the Winter in the Northwoods, accept when we make Maple Syrup in March/April.