Thanks for all your help and insight Habs (if I may call you that). I didn't really want a pork jerky, Lol. Next time I cure some loins for back bacon, I'll put aside a few pieces and try a 2 day cold smoke and report back. I have smoked salt and pepper, put them in little glass jars then in a Christmas basket among other smoked consumables, 3 types of cheese, 2 types of beef jerky, hot and not, back and belly bacon, some crackers and a bottle of wine. It seemed like a lot of work at the time, but it was all well received.