Pork Loin Roast for Canadian Bacon

[oakville smoker]

Good day all

A pork loin roast was picked up in error on Sunday. It was supposed to be a pork loin.
I am thinking since the roast realll looks like two pork loins tied together, that I can seperate the conjoined twins, and
treat them as 2 loins?  They are a touch bigger than what I would get if I just bought a loin.  There is a much larger fat cap as
well which will have to be removed.  Do you guys think this is OK ?

Initially I thought I would carve the loin into steaks, smoke them and chuck them in the freezer.

Makin bacon again ...................

[FLBentRider]

Sounds like a plan to me.

Bear in mind that curing times are based on the thickness of the meat.

So if they are smaller (in cross-section) you may only need to cure three or four days.

I would get rid of all the fat I could, at least for Canadian bacon. If you plan to fry it before you eat it, maybe leave a little on. But for snacking or on a cracker... it goes.

[oakville smoker]

This is a pretty honkin pork loin roast, not sure of weight yet.  Just picked up batteries for my kitchen scale
so I can weigh it tonight.  My guess is that its less than 3.5 inches in thickness. I just did one that was a typical
porl loin and cured for 6 days, maybe too long ?  Although I don't think you can cure for too long but could cure for
too short if you are not careful.  It will be fried for breakfast throughout the winter so I will leave some fat on it, maybe
an 1/8 of an inch if I am that talented with the knife tonight.

[classicrockgriller]

oaksmok, I like your attitude......pick up the wrong thing, hell....smoke it anyway.

[oakville smoker]

Well sometimes you gotta do what you gotta do
Amazing discovery this time. loin roast is one piece of loin folded in half and tied up with butcher string
So irs cut in half in the fridge getting happy looking forward to its trip to the smoker in a few days
This smoking thing is teaching me many things and I know so little !