I almost hate to give away my secret! My wife and I were at the West Side Market in Cleveland last weekend. One of the vendors had "lamb slab meat" and I couldn't resist. Cured it with equal parts TenderQuick and brown sugar, with a few crushed and chopped garlic gloves, and fresh cracked black pepper for about 3 days then cold smoked it using my tube smoker with hickory pellets, and JD barrel chips for about 4 hours. All of the "slab meat" is smaller pieces that look more like trim, I got about 5 lbs IIRC. This stuff is awesome! It will be on my DIY meat and cheese plates while it lasts!