2nd try at CB, this time I made it Maple cured as the family said they liked it sweet.
Take one pork loin and trim the fat and silver skin off.
Mix up the cure and rub it in. The cure is 10.5 Maple bacon cure.
Bag the loin 1/2 after the cure has been rubbed in and into the fridge for a week , turning over every night
Wash off the cure and dry for at lest an hour before smoking.
Started the smoke at 145° for 2 hours of smoke then upped the temp to 170° till IT of 147°
Forgot to get pictures while in the smoker but here are the 2 1/2 after the smoke.
Had to hand slice a little off to taste test.
A little breakfast.