Well, I started my first Canadian Bacon attempt..... I bought a 6 lb pork loin at Costco and I have a couple friends who gave me a Wild Boar loin each. I cut the domestic Pork loin in half and then split that into a 1lb. and a 2 lb. pieces. The Wild Boar Loins were 2 lbs each and I cut them in half for easier bagging and smoking on the ECB. Here are a couple pics of prep: Domestic Pork Loin cut in half and trimmed of as much fat as I could... That is a piece of Wild Boar in the upper right corner. Quick fired that up to tease the Mrs. Here they are rubbed down wih cure. 1 TBSP of TQ and 1 TBSP of Brown Sugar for each pound in weight. Bagged and ready to sit and WAIT!!!! Here are the two bags of Wild Boar rubbed down with the same cure and also ready to wait.... I will update in about 5 days or so when they are done curing. We always have Eggs Benedict for Christmas Breakfast and after reading so many posts about CB, I figured store bought CB just WOULDN'T cut it this year!!! There are in the fridge right next to the beer, so I can make sure I tend to them really well . i'm off for two weeks starting at 5:01 pm on Friday, so I get to really tend them well. OK, It is Christmas Day and We have finished presents and then our tradition of Eggs Benedict for Christmas Breakfast. Here's teh update from the beginnign of the cure: Cured for 7 days and seasoned with Fresh CBP: Fry Test. Sure tasted good..... On the ECB. Smoked at 150* t0 2008 until internal temp was 140*: Off the smoker: Sliced up on Christmas morning: Sliced Close up: And the Coup d' Grace. Now that's some GOOD Canadian Bacon. Store bought - NEVER AGAIN!!!!!!!!! Thanks to all for your help guidance and insight on this. If it weren't for all of you, I wouldn't have tried this!! Merry CHRISTmas!!!