I really expected a lot more liquid.
The pork loin/Canadian bacon has some.
On #1 I cut the seal and added liquid Hickory smoke- because that's what I had. It kinda glugged in there, so I think it's going to be on the strong side.
The but/shoulder is dry.
I don't know if that's because I had it out and ready then resealed it in a vacuum bag because I needed a two digit read on the scale and couldn't use the one in the kitchen
I mean it's dry.
The colors aren't as far apart as the camera makes it look, but I'll be hot smoking it then refrigerating part and freezing part, so I doubt there's that much wrong with it besides maybe taste.
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