Well the deed has started. I trimmed and my 3 loins in half and I deboned and trimmed 4 butts for BBB. I also split my butts in half so it would not be so thick and be more the shape of bacon. Was just shy of 47 pounds total. I rubbed the Hi Mountain cure into the meat and massaged it in really good. I then stacked the met really tight together in a plastic meat binand wrapped in a few layers of plastic wrap. We are headed on vac for 10 days tomorrow morning will be abck in 12 days. A friend is coming over to move it around in 5 days....Heres the pics