Cut the bone out the best ya can. It will probably be easier to make 2 pieces of meat out of it just like the instructions say. It must be smoked to 140* internal just like the instructions say. After the meat is cured and smoked, it will still be raw and not edible until cooked. It is BACON. Just like bacon you buy at the store, it must be fried or otherwise cooked before it is edible. The 140* will not render it edible, but rather simply cured and smoked. Make sure after it is in the fridge for a few days, I think 10, you soak it in cold water for a couple hours then rub and rinse under running water very well, then pat dry and let sit for about an hour to dry. I would use alot of wood and some lump charcoal.