I took a partial pork loin and butterflied it added some cure #1 and put in a zip lock for 24 hours. I washed it good dried it and pounded it out a little. Next was Genoa Salami. Pepperoni, Jalapenos, Onion and Garlic Powder and Crumbled Bacon. Then the wrap and in the fridge for the night. I smoked with apple chunks until 160 internal. It came out pretty good, kind of hammy which is what I was after. Next time I’ll add some cheese. Enjoy!