This is actually a whole pork loin cured using a recipe for Honey-Cured Ham from "Mastering the Craft of Smoking Food" by Warren R. Anderson. The basic recipe is for 2-1/4 lb of meat, increase as necessary: 1 tbs salt 1 tsp onion powder 1/2 tsp Prague Powder #1 1/2 tsp white pepper 1/8 tsp ground cloves 3 tbs honey Instructions call for piercing the meat well with a fork. Spread the curing mix on the meat. Refrigerate and cure for 1 week for each inch of meat thickness. Overhaul (turn) daily. Cold smoke. The ham must be cooked prior to eating. I cured the pork loin for three weeks. It was then put into netting so that I could hang it in the smoker. It was smoked for about 10 hours over charcoal and cherry wood at 100-120 degrees in the Smoke Vault and no gas fire. During the first six hours of smoing, it was misted with a 50-50 mix of honey and whiskey. We were very pleased with the result, rather like Canadian bacon. I just started another one. Increased the amount of garlic this time.