I was inspired by forluvofsmoke's thread about his first Canadian Bacon so I thought I would follow his lead and give it a go. I followed his recipe and directions: Spicy Brine/Cure: 3 cups water 6 Tbls Tender Quick cure 1 Tbls dried green bell pepper, powdered 4 Tbls brown sugar ½ tsp cayenne pepper ½ Tbls mild smoked paprika 2 whole bay leaves ½ Tbls ground cinnamon 1 Tbls black pepper, powdered Regular Brine/Cure: Omit the cayenne pepper and cinnamon Only difference is that I did not have dried bell pepper so I used 3 Tbsp of fresh green bell pepper instead. I picked up just about 8 lb boneless pork loin and divided it into 2 slightly less then 4 lb pieces. I'm keeping my fingers crossed that the meat is not too salty at the end of this Full Cryo'd Loin Divided and trimmed Curing in a vacuum sealed bag (what a pain in the ash it was to get it to seal right). I've been turning the pieces and massaging them for a week and 1/2 now. Going to take them out on Sunday and get them on the smoke. Can hardly wait. Will post more pics on Sunday and let you know how it turns out.