Bought a whole pork loin at Costco and used the front portion for a roast and the two back pieces for some Canadian bacon
I just used Tenderquick and brown sugar as the cure and cured it for 8 days. The bigger piece after the cure
Rolled both pieces in some black pepper and then on the WSM at 225*F
Smoked with some pecan and pulled them at 160*F
They spent the night in the fridge and then were sliced this morning. I wanted to make a McVermin this morning but we are out of eggs!!!