I made the Canadian Bacon recipe from the Smokin Tex cookbook and it turned our really good with the pork loin. I did the entire 5 day cure with the Morton's Tender Quick, the 30 minute ice water soak, and cherry wood smoke. The loin came up to 149 degrees within a couple of hours, but took another 5 hours to get to 155 degrees. Good to know for planning purposes. I also monitored the internal oven temp with a separate probe. I set the oven to 200 degrees, but found the temperature varied from 185 to 255 degrees. Anyway, it turned our really well, but I wondered about the Morton's Tender Quick nitrites. What the heck do you need it for? Why not just smoke the loin without it? I plan to keep the leftovers in the freezer, so preservation should not be an issue.