This is a good first try. I like the stuff and for experiment's sake I cut the loin in half, and left one "raw" and smoked one.
The unsmoked one, was really good, but not what I call "Canadian" at least not what this Yankee was raised on. It was like a really awesome thinly sliced porkchop.
The smoked one got a slather of brown sugar, honey pepper and a lil bit more salt, and went under a bath of cherry smoke @160-200 throughout the cook, and was probably there for 7-8 hours.
Brought inside, I wrapped it tightly in plastic wrap and chilled it, to slice this morning.
I like it, and will be doing this Again!!!
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