Here's some chicken breast canadian bacon I just did. I used Hi-Mountain BBB cure for 5 days, soaked, fry test and then flavored them up overnight before smoking. I soaked two in hot chili oil, two in a rub I got from BMUDD, one in garlic and onion powder, one in honey,cumin, and beer. I smoked them in the drum with apple, cherry and maple chips at 120* for a few hours then cranke it up to finish them at 160* before I pulled them. I figured that so I have ready made sammy meat for lunch. Out of all I liked the rub from BMUDD the best ( Thanks Brian). The honey,cumin and beer ones shocked me, they were awesome also. Bearcarver, thanks for the idea.