Made a recent trip to COSTCO. Bought one of the Swift Pork Tenderloin packages (I know...I know...large, factory produced meat!) with the intention of making Canadian bacon...one of the two fine culinary traditions from that country....the other being Poutine (French fries with gravy and cheese). That package actually has two sections of meat - each being two tenderloins arranged back to back to make a large, long, very neat looking assemblage. I took one of them which weighs around 2.75 lbs. to be subjected to the recipe on page 88 of the Class book.   I cut it in half to take the brine and smoke more evenly and to allow for storage/freezing. You can see the line dividing the two back to back halves in the package looking like this:     I find a lot of our charcuterie products to taste rather salty. However, I understand the preservative intent. Since this one will actually be cooked by the smoke process, I cut the salt in the brine back to 2/3 of the recipe amount. Here is the brine:     Into the pot with a plate on top to keep them submerged:     And into the fridge for 48 hours:     Out of the brine, dried, and back into the fridge for 24 hours - to get a pellicle:     Had to tie the pieces to hold the two back to back loins firmly together. After smoking with minimal cherry wood chips at 175 degrees for two hours to an internal temperature of 150 degrees:     And another view:     Cooled, chilled in fridge, and sliced:     The product is quite nice - not too salty, good pork flavor (herbs actually are detectable), and moist. Destined for Eggs Benedict in the near future.