While cruising the meat case at the local BJ's Wholesale I spotted some boneless loins for a buck a pound as they were 5-6 days short of the sell by date.
At any rate, two big ones (22# total) got trimmed of fat and silverskin and wound up at 17#. They got needle pumped with a brown sugar cure and brined for 6 days. I had trouble getting them pumped more than 5-6% (was aiming for 10%) so brined them for 6 days instead of the usual 4-5 days. The post rinsing taste samples were too salty so I had to soak them for 3-4 hours. After a day to equalize the fried samples were fine so off to the smoker they went. Lesson learned: stick to 5 days max for the brine.....
The family asked for fairly heavy smoke so they got about 6 hours of hickory smoke. About a third of them got sliced for Canadian bacon and the rest into 1" boneless chops. That's a 7" boning knife in the bowl.