Back bacon that is (Canadian bacon for you 'mericans).
First time using Pop's brine instead of Bear's method. Using the basic brine for this, I let this 5lb loin cure for 10 days.
Removed from brine this morning, cut it in half and did a fry test...delicious! Seasoned with CBP and rubbed with a mix of onion powder, garlic powder and red pepper flakes.
Trying to keep my WSM as low as I can for the first couple hours, should be interesting since I've never tried a smoke on it below 225F.