All the Canadian bacon talk has inspired me.. This is a 6# pork loin, rubbed up with TQ and into the fridge to cure for five days.. I probably should have trimmed off more fat, but it was already tied up so purdy, I just trimmed around to twine. Hopefully I won't regret that. Followed the recipe at the Morton site, 6 TBS TQ, 6 tsp sugar.. Does 5 days sound about right? Follow-up coming on Tuesday..