. . . and my SearchFu has left me. I was at the market day before yesterday and found nice little center cut pork loin for less than $5. I bought it to try my hand a dry curing then smoking to make Canadian Bacon. I have some Morton's Tender Quick and some pink salt on hand. Do I need anything more for the salting? If you would, please, point me to your favorite posts on dry curing and making CB, I'd be much obliged.