I have an elk hunt coming up in December so I figured I might just make some snacks and bacon to take on the trip. I went and got a medium sized boston butt from the grocery store. Instead of trying to do the whole thing, I removed the bone and separated all the individual pieces of muscle. This allowed me to remove most of the tough fat, connective tissue and silver skin. I divided the meat into 1 1/2 lb. batches, added Mortons TQ and into the bags they went. I had a pork loin in the freezer so I cut it in two and gave it some TQ also. I'm going to take these out next week, loop a bit of string through each one and hang in the smoker. I bet they'll go good with a little dijon mustard. All cut and trimmed. Wrapped up for a week in the fridge. I couldn't help but brine up five cornish too. I'll smoke them tomorrow, vac seal individually and freeze for the trip. Be some good eats at the cabin!