First off, here is an explanation from Pops about Ham Eye. "Those are fresh pork leg eye of the rounds. Very nice product, but they are actually labelled incorrectly - they are not "ham" eyes, inferring that they are a cured and smoked product, but fresh pork leg eye of the rounds. If they had been cured and smoked, then they would be ham eyes. However, regardless, they look beautifully done and delicious! Thank you for posting!" I have been smoking these quite regularly and enjoy them. http://www.smokingmeatforums.com/t/189583/ham-eye We have a few in the freezer and I decided to try Canadian Bacon with these cuts using @Bearcarver's Step By Step. I started these on July 20th with the proper amount of TQ and brown sugar. Using the calcs Bear provided, I figured minimum of 6 days. Each piece was basically 1lb and about 13/4 in thick. Needing to wait for time to smoke they cured for 8 days. More info with the pics. I used paper plates to weigh each piece and a sharpie as not to forget each one, then added the cure. I pulled them out of the fridge on the 29th, checked the cure and fry test. Salt was perfect. Added seasoning and back in to the fridge for pellicle. I used CBP, Garlic Powder, Onion Powder, and a little Smoked Paprika. I ended up starting the smoke at 7pm. Yep, gonna get a little late. Since my Rec Tec will only go as low as 180, I cold smoked for 3hrs with the amnts as suggested by Bear. (AMNTS works great all the time Thank You! @TJohnson) Then turned the RT on @ 180 and IT was 85. 10:30pm 1am I bumped the temp to 195. IT was 135 2am I hit an IT of 145, pulled, cooled a bit, then wrapped and back in to fridge. After a couple of days in the fridge, I pulled it out and sliced it. Sliced well and tasted great. Fantastic breakfast sandwich the next morning. This stuff was fantastic and I will definitely be doing it again, next is belly bacon. Thanks Bear for the super easy Step By Step!! And thanks for looking!!