I didn't get pics of the set up process, and I used the pork I had on hand to do this, which means I'm using a shoulder instead of a butt. After de-boning, I got two 1.5lb chunks of meat. This is my first bacon anyways, and I thought I'd try to perfect the process and taste before I worried about how it looked. I will have pics up of the smoke and the final product though. I am charging the camera now and we're 7 days from smoking this stuff here. In the future, I'm going to make sure to: 1.) Have the camera charged 2.) Have the right cut of pork for my project 3.) replenish the Miller Lite supply I'm planning to smoke it with hickory wood in my off-set smoker, and will see how I do keeping the temps ultra low for a long period of time. I'm kind of hoping the cold weather helps in that arena. I did buy the bacon cure made by Hi Mountain, so hopefully it comes down to technique at this point, not recipe as to how it turns out.