Folks, it's time to have a 1st go at it. I've been a devotee to the q for a few years now, and a few smoker builds under my belt, and looking for a bit of help. Ribs, shoulders, pulled, ABT's & bacon bombs are all second nature, but a "beast" has reared it's head & I'm asking for help. Here's the situation: My father in law is a diabetic-heart patient & is on a low fat/low sodium regimen. They've been buying these small packs of Canadian bacon at the store & the price would kill ya !! I'm looking for a recipe/method to cure/cook the loin so that it won't be astronomically high in both sugar and salt content. I know sure as Hell I can make it cheaper. Loins go on sale a few times a year here for $10-$12, and I usually grab a few at a time. If I can make it for them, it would help them out and free up a bit in an already tigth budget. Any & all help is appreciated!!