Around 6 lb Canadian Bacon sliced, sealed, and ready to freeze along with a couple of baggies of my second batch of dried beef. Both were cured for 15 days with TQ and either brown or white sugar, or maple syrup. Beef was cold smoked for 12 hours with hickory then along with the loin both were hot smoked to 150° IT with pecan. DEEE-LICIOUS!!!!!!!!