We went on vacation up to the Ash River Trail with my family so i thought i would make some canadian bacon using Pop's low salt brine mix. It worked out great as it always does. I brined it for 8 days [two 5 pound pieces of boneless pork loin]. Smoked it with cherry chips in my Masterbuilt 30. Started out with one hour at 160 deg with no smoke and then went up to 245 with smoke half the remaining time while leaving the temp at 245 until the internal temp of 150. Gave some away up there to the resort owner whom i have known for many years. He was a police officer with my brother in Duluth until they both retired close to the same time. Having my usual problems putting pics on here but even though the pics are not it order they are on here LOL. Reinhard
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