Inspired by THIS THREAD (and the simple fact that I now have Cure #1 in my larder) I decided to try my hand at Canadian bacon.
Two small cuts of loin were brined as in the Pops II thread above, twelve days in the brine.
Rinsed and left to dry overnight in the fridge, uncovered.
The smoke treatment was a four hour cold smoke of Green Mountain Gold pellets (said to be 70/20/10 oak, hickory, maple) with apple chips layered into the AMNPS.
About 20 minutes of hot smoke with more apple chips began the cook, my cabinet smoker has trouble with low temps so the cook temp was about 230.
Internal Temp was brought up to about 145 then pulled for rest.
I'll be slicing shortly and will post some more food qveiw.
One was smoked as it came out of the refrigerator (left,) the other painted with a 50/50 mix of honey and brown sugar, microwaved to melt.