All rubbed & ready for fridge: Small slices for salt-fry test: Fry Test: Salt-Fry test taste pieces----Perfect! Ready for over night pellicle forming in fridge: Fresh out of smoker (163˚ to 169˚ internal temp): Bear's Plate MMMMmmmmm............... A Little Extra BearView: AWESOME LEFTOVERS !! I had a bunch of leftovers, and I noticed the smaller pieces had the same consistency as my Dried Beef, but the great Bacon flavor, so I got the old slicer out. I trimmed off all of the excess fat, cut out all of the bones, and sliced the left over meat very thin, like I do Dried Beef & Dried Venison. This stuff came out awesome, and my Son went nuts over it too!!!! Check out the pics below. Thanks, Bear Three things I got out of the leftovers: Left----------Real tasty outside pieces that are great cold, and even better warmed up. Top----------Bones with some meat I left on them---Great to warm up & chew on, or add to beans & such for the great Bacon flavor. Bottom------Thin sliced Dried Pork Chips----AWESOME!!!! Close-up of Dried Pork Chips (very thin): Meat left on bones----Just like "Bacon-On-A-Stick". Chew off of bones or add to Beans & such.