I make canadian bacon but my wife found a recipe on another forum that I dont know what you would call the final cut of meat. It really looks good. Sounds like canadian bacon being called pork chops. Heres what they used: Brine: 2 Cups of Water ½ Cup Morton Tender Quick 1 tsp Garlic Powder 1 tsp Onion Powder They call it brine-cured smoked pork chops. It was hot smoked to 150. To serve they sliced in 3/4 inch chops the next day and warmed on the grill. Sounds to me like a thick slice of canadian bacon. I am starting with a 5 pound pork loin. I only use #1 as cure. Any suggestion how much #1 to use and how long is best to brine? I didnt know if it was ok to put a link to what she found.