OK, so I've been lurking around for a lONG time on the forums. Finally I decided to try out Canadian Bacon. I picked up a 9lb Pork Loin last week (was on SALE), and cut a 3 lb hunk off, figuring I could have up to 3 experiments as I learned what to do, without spending lots of $$. So simple start - equal amount TQ and sugar. And stuff it in the fridge for 6 days. Here it is after the cure. My Little Chief smoker only gets up to about 160, so I pulled the bacon out after it hit about 135 to finish it in the oven. Here it is after it hit 160. I seasoned the loin with black pepper and some crab boil before smoking it with hickory and mesquite (it's what I had on hand). It tastes awesome! Much better than I expected for my first attempt. Now I get to experiment with the other 6 lbs in the freezer! Thanks for all the help you never even realized you gave me as I read the forums!