I am currently curing 16lbs of pork loins for Canadian Bacon, which usually comes out fantastic. Under the recent influence of a few beers, I started to consider grinding some of the CB, adding cheese, and stuffing it in to trail bologna rings, then smoking. I'm guessing that I would need to add some NFDM and maybe a little liquid to give it that trail bologna/summer sausage consistency. It will already be cured and flavored so I don't think I need to add anything else. Am I missing something here on this technique? Anything else I should add? ECA? Thank you for your thoughts!