I sliced it rather thin. I wish that I would have done half of it thicker now. It’ll still be awesome with some eggs. My son wants to make some Eggs Benedict this weekend with it.
Before I even had a Smoker, we used to buy "Cured & Smoked Pork Chops" from a Farmer's Market "Zern's" in Gilbertsville, PA. They cured and smoked the whole Loin, with Bone in. Then when you ordered them, you had to tell them how thick you wanted them, and how many, and they'd run them off on the Bandsaw, right in front of you. We used to get them cut at 3/4".
I Smoke the Boneless Loins, because I don't have a meat cutting Bandsaw, and I used to cut some at 1/2" (my slicer's Max) and some at about 1/8". I have since gone to cutting them all thin, because I get more flavor when I heat up 4 slices of 1/8" that I do 1 slice at 1/2".
Now-----WHERE??? Do you get the "Maple Sugar" Pellets???
Bear