I've got to try yours also Big Guy.

Here's the one I make from Rytek Kutas' book



Canadian Bacon

Brine enough for 12 lbs

2 1/2 qts water
½ cup of powdered dextrose
2 Tbls instacure no 1
6 Tbls salt(no iodine)

Inject brine into loins
Stuff into synthetic casing size depending on size of loin
I use casings for bologna or cooked salami
Then let soak in remainder of brine in fridge for 4-6 days

Smoke
130 degrees dampers open for 4 hours
Gradually increase to 150 and smoke with damper ¼ open for 2-3 hours
Increase temp to 160 and maintain till you reach 142 internal (about another2 ½- 3 hours)