Canadian Bacon - First Attempt

[Rich_91360]

How long does it take to cure a whole pork loin? Approx 4 pounds+ from Costco
Should it be cut into portions, i.e. 12 ounces before cure, after cure, or after smoke?
Does it lose any flavor or texture when frozen (after smoking)
Smoke at what temp / internal temp and amount of smoke.

Thanks

[FLBentRider]

About four days.

I would cut it into  sections.

Follow this recipe:

http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon&p=500#post500

I have frozen it after smoking (Vac sealed), no texture loss.

[Rich_91360]

After curing and rinsing, how long can it be kept in fridge prior to smoking?  2 to 3 days?

[FLBentRider]

After curing and rinsing, how long can it be kept in fridge prior to smoking?  2 to 3 days?

I have done 3 days, I wouldn't go over that, at least uncovered, since it starts to dry out on the the edges.

[Habanero Smoker]

One thing to remember is that, generally the cure amount goes by weight, the cure time goes by thickness. For curing I wouldn't cut it no more then in half, leaving you with two 2 pound pieces to cure. You can always cut it into smaller portions after it has been cured if you like; or after it has been smoke. If frozen and thawed, I haven't noticed any change in texture, but smoke flavor mellows out as it ages.