I was given a cryovac bag of pork sirloin chunks. 6 pieces about 9.5 pounds total. Has anyone out there ever cured and smoked this cut. I was thinking of trying to make Canadian bacon out of the pieces. The meat is very lean.
I've never seen pork being sold this way, but if it is sirloin then the meat is coming from the sirloin end of the loin and/or the sirloin end of the ham. So when cured it should have a similar taste to Canadian bacon made from the sirloin end of the loin.