A try at Cow Bacon, well kind of. Had an extra chuck roast, dry cured it for about 10 days in a ziploc in the bottom of the fridge. Took it out rinsed tasted for saltyness, dried and put in the Cookshack at about 175° until the internal hit 145-150° took about 4 hours, thought I was using apple wood but the container I actually grabbed was cherry so just went with it. Came out very nice the couple pieces I fried tasted great a bit of sweetness to it like bacon. Bot bad for a spur of the moment thought. Will cool and slice up tomorrow. I figured since chuck roast is cooked close to pork butt and shredded, and one makes BBB out of the butt, then this might work.