I decided to work my way threw the meat chain and give a try to CB! It was all SMF's fault! I couldn't look at another mouth watering slice of CB on this website anymore, I had to have my own. Now it's my turn! I am not 100% sure who to give credit to because I tried a little bit of a few different recipes on here and tweaked them to my liking. ShooterRick's recipe was my starting point and helped out greatly. *Thanks! Here's a few links that not only helped get a general idea of how to make CB but also had some salivating motivation. I'm sure I'm missing some others but 'thanks' to all! ShooterRick - Awesome recipe to tweak for yourself! BearCarvers Post 1 Post 2 -great overall info Spicot in MS - Temp trial & error info Craig Chamberlain - Inspired me to try a few extra seasonings I had about a 5lb loin, cut in half for the curing process and quarters for the smoking process. Trim loose fat This is for a 2.5 lb pork loin. 2.5 TB Mortons TQ (1/2 oz per lb of meat) 1 TB Brown Sugar (1 tsp per lb of meat) 1 tsp Basil (crushed) 1 TB Onion Powder 1 TB Garlic Powder 1 tsp Sweet (Hungarian) Paprika 1.5 TB Black Pepper 1 tsp Cayenne Pepper Mix all spices. One bowl of spice mix per chunk of meat, meaning, make the above mixture in two separate batches. Don't try to mix a double batch of spices in one bowl and hope you will rub each chunk of meat with equal amount of spices. Cover and refrigerate for 8 days. I split bear's general rule (and rounded up) of 1 day per 1/2'' of the thickest measurement of your loin AND 1 day per 1/4'' of the thickest measurement. 2 1/2'' was the thickest part of my loin so 1/2'' a day would equal 5 days and 1/4'' a day would equal 10 days. 10 - 5 = 5 5 / 2 = 2.5 I took bearcarvers rule and added the difference, 7.5 - rounded up to 8 days total. (It's really not as complicated as it appears typed out..) Rinsed off, fry test, put in fridge for 5 hours to allow pellicle to form. Rubbed a little pure maple syrup on the outside and smoked it until IT was 160° I used the AMNS with hickory for 2 hrs and cherry for the rest (about 2.5 hrs) 2 hr smoke @ 150° 230° until IT is 160° If you have a good pellicle on your meat it will retain moisture and become much more tender when smoked! Day 8 uncovered Day 8 - rinsed clean, did a fry test. I thought it was a little salty so I quartered it and basically massaged the meat in water, changed the water and repeated four times. In the smoker they go. Nice pellicle then I rubbed some pure maple syrup on them before going into the smoker. Done!! Here's a few pics your tastebuds! Cooled them overnight... well.. all but one That night, fry test. Excellent. You SMF people were right, you can't get this stuff at the store. Time for slicing and vacuum sealing. Sorry * No money shot because I pretty much ate my egg sandwich without chewing it this morning it was so good.. which means I didn't get a chance for a photo of that sweet smokey CB with melted cheddar, crispy egg white and creamy yolk all cuddling between some lightly toasted Italian bread. Maybe I can update a money shot tomorrow morning. Thanks for reading.