I just went to the bank and them to the store and while there picked up three count you (three) huge pork loins on sale for 1.99.
I put the buckboard bacon in the smoker washed out the big 22 quart kettle and put in the pork loins to cure.
New brine of course, always use new brine,
((((always)))).
They are now in the refrigerator soon to become "Smoked" Canadian bacon next weekend.
I have been running my tail off all morning long.
Worth