Got laid off the day after Labor day, so what to do? Smoke some meat of course! Dug through my freezer and found a whole pork loin. Time to try Canadian Bacon! Trimmed it up and cut into two pieces for easier handling. Rubbed it down with TQ and brown sugar using Shooter Ricks method. Into the fridge to cure. Ten days later out of the fridge and rinsed. Test fry turned out good, not too salty. Into my homemade watt burner built from a two door file cabinet. Started at 100 degrees and increased every hour to 180. Low and slow using hickory so I can get a lot of smoke on it. I like my meat smokey. Heres the PID controller I built, and a temporary smoke chamber. I have to build a permanent one that will mount under the smoker. Seven hours later they hit 160 degrees. Will wrap and stick into the fridge overnight. Sliced and ready for breakfast. Anyone thinking about trying this, don't wait. If I couldn't screw it up, nobody can! It's the pork butt of cured meats. Next up, Salmon that my neighbor brought back from Lake Michigan. Can't find alder so will use apple wood.