Fat On or Fat Off

[CK]

I was wondering if it's better to leave the fat on or take the fat off when doing a pork loin.

I smoked one last week with the fat off (first one I have ever done) using the Bradley maple cure, it turned out very good.  I was wondering if I leave the fat on will it give it more flavor??

Also is the cure that comes with the High Mountain packages the same as the Cure #1 / Prague powder.  I have lots of the HM cure laying around and was wondering if I could use it in a home brewed cure.

Thanks.

[KevinG]

It is the same, but there is a problem because depending on which HM kit you got there will be different amounts in the package. My Italian had a lot less than my Polish sausage mix, so you have to be careful on your quantities.

[Habanero Smoker]

If I'm curing the loin and making bacon I remove all surface fat and silver skin. If I'm smoking fresh loin I leave about 1/8" of fat on.

[CK]

Thanks for the replies guys.

I have have just done another loin this time with the fat on, there really wasn't much on it to begin with so I left it as is.
We'll see how it turns out in the new year.

[Habanero Smoker]

It will be alright. I have cured a few with about 1/8 inch fat left on them. I generally don't fry my Canadian bacon so I didn't like the fat on the edges, but other I served it to did.