I have the general concept that Canadian bacon is the lion that is then smoked and sliced in 1/8" slices. I picked a loin up and I want to turn it into Canadian bacon. it is only half a loin so it should fit nicely on my ECB. My question is this. I do not want to put my normal rub on it just for the simple fact I want it to turn out like bacon. not smoked pork. Here are my thoughts. Inject with apple juice and then smoke at around 250 deg till it hits a internal of 170 ish. every hour though I was going to either baste it or spray it with maple syrup. but I do not know if the syrup will burn or not. or even if the maple syrup will go good with it. I then plan on slicing it after letting it rest for a bit and then slicing it and freezing it in individual packs for later consumption. I plan on using hickory for my wood. thoughts or suggestions are welcome.