Time to get a bit of smoking done while the weather is nice.  Dry cured with Morton's Tender Quick and sugar for 10 days.  Cold smoked with Hickory pellets for 6 hours.  Heat added to an internal temp. of 145.  Will get vacuum sealed in the morning while the cheese is being smoked.   

I should have done that with the pork loin I bought for $0.99/#.