Recently I had around 80 to 90 people to feed. I split pork loins down the middle and then wrapped them in home cured slab bacon with an herbal seasoning between the two. I was fortunate enough to have access to a dream of a backwoods clone smoker and the results were amazing. After around ten hours the belly had rendered quite a bit of drippings and the loin in the middle was perfectly moist. Sliced it up into 1/4 inch to 1/2 inch steaks, panned it all up and covered it with a rosemary brown butter with shallots.