Hey guys. So gonna try a Canadian back bacon. Starting with Pops brine. First question I have is with regards to fat. I picked up a whole loin to use for chops or roasts, but there was a good amount I internal fat. I put what was left in the freezer, till I was ready to do bacon. Is the extra fat a deal breaker when it comes to how the fat helps/hinders the curing process. Is it a personal preference thing? I see pictures of CB here, and for the most part, it's all trimmed lean. My thoughts so far, is this will be like a regular bacon, when slice to fry, just a lot wider... What are your personal preferences as far as curing process, and finished product?