Scott, evening.... If you choose not to smoke it, it won't be bacon.... Not all bad.. Still has good flavor, just missing the smoke.... How about putting a few briquettes and some chips in one of your smokers.... get the temp up to 50-70 deg and cold smoke for a few hours for flavor.... Be sure to get the loin up to room temp and dry before putting in the smoker..... otherwise, condensation will form.... that is not good for smoking meat....
Yes you can steam it... bring the IT up to 145 deg for eating as is.... hold the temp there for a bit to insure all is killed... If you want, when putting the loin in the cure, liquid smoke(PAH-Toohey) will add flavor.... don't add too much cause the stuff is powerful and can taste horrible if too much is added.... OK, I just washed out my mouth for saying that..... Sometimes a guy has to do what a guy has to do..... know what I mean.... Hope something works out.... let us know the outcome.... Dave