Instructions: You should have a spray pump (available from Morton for about $25).

Mix brine ingredients and chill to below 40 degrees F. The boneless loin will be two halves held together by a flap. Cut across that and trim all excess fat.

Spray pump with brine to 10% of weight (or one cup for every 5 lb) and let it cure at least 4 days in the refrigerator.

Take it out, wash it off, let it drain.

Work a 3 1/2 inch salami casings over the small end of each loin, then then slide it up over the rest of the loin. This will take some work, but the casing is tough and resistant to tearing. Tie off each end of the casing.

Cook the two loin halves for 4 hours in a smokeless 130 degree F smokehouse, well-vented. Then, gradually increase temperature to 150 degrees F, with smoke, for 3 hours more, vent 1/4 open. Then finish off at 160 degrees F until its 142 degrees F inside.

Rinse the bacon and let bloom overnight, then chill overnight.

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