Hey all, Before I start, I'd like to thank Bear for his help & his Step by Steps on this cure & smoke ! Decided to try my first Canadian Bacon ! Also, my first Dried beef for lunch meat ! The pork sirloin roast chunks, soon to be CB ! There's four of these ! The bottom sirloin roast for lunch meat, there's a half dozen of these as well ! I used 1 tbs of Tender Quick & 1 1/2-2 tsp brown sugar per pound of meat ! So using Bears formula with the thickest part of each of these at 2 1/2" , I need to cure these a minimum of a week... But adding a few extra days as suggested to round 10 days.... I'll be actually letting these cure for 13 total ! The future CB & Lunch Meat..... Now my least favorite game..... Hurry up & wait ! :biggrin: Thanks for lookin all & updates as we go !