This is the first time I smoked Canadian Bacon so I tried it with a small pork loin(2 1/2 lbs.).I went by Cowgirl's recipe and it came out perfect. I only wished I would of done a bigger piece of meat, next time I will. just got done curing it 6 days. put course ground pepper on meat and getting ready to put in smoker. Smoked meat at 220 degrees until internal temperature reached 160 degrees. finished meat,small but tasty,will do alot bigger chunk next time.