Yâ€[emoji]8482[/emoji]now how that pork loin is more slab shaped, well I would like my canadian bacon to be more round, but I didnâ€[emoji]8482[/emoji]t want to put it in a fiberous artificial sausage casing cause I donâ€[emoji]8482[/emoji]t see how the smoke could get to the meat (plus they are a pain in the a$$ to stuff in there) so I asked the butcher at my Shop n‘ Save and he cut me a piece of netting that they use. I put it in there and then laced it like a shoe to tighten it up. I understand itâ€[emoji]8482[/emoji]s only like $10 for a big roll. Weâ€[emoji]8482[/emoji]ll see, doesnâ€[emoji]8482[/emoji]t have to be perfect! :roll: