i am new to the smoking and curing world and would like some advise. I am going to try and cure and smoke a 4 pork loin to have Canadian Bacon. The brine I plan to use has the proper amount of pink salt, water, herbs etc. The brine recipe instructions are to submerge the loin in a plastic container for four days, dry for 12 hours in the frig and then smoke to 150 degrees. my question is to improve the taste and shorten brine time, can I inject the loin with the brine, brine submerged for two days and then smoke? Any suggestions will be greatly appreciated.