I am thinking that it would work to use ham curing products to cure a boneless pork loin and then smoke it low and slow. In my vision this would yeild a boneless, slice-able product with ham like flavor and texture. Have I inhaled too much hickory smoke?

gadahl Or better yet, tell us how much to use per pound of meat. I usually do not have 5# or 10#. I have 6.4#, for example. Would be nice to just multiply the per pound amount by the pounds I have to get the spice amount.