After seeing the thread on cold and warm smoking bacon, I tried my hand on curing a 10.7 lb pork loin. I use the iSmokeHog's cure calculator to get my the right ratios. I did go with 165 ppm on the prague powder though and went to around a 3.5 on salt. I used 2 oz of the dark brown sugar and maple syrup. I cut the loin into thirds and rubbed with the dry portion and added about 1/4 cup of maple syrup to each section. Vac sealed, but did not do a complete vac on them to leave some air in each bag. I went with a little higher salt since it was Kosher salt and with the addition of the maple syrup I figured it would balance it out more. So nothing was quite exact, as most of my measurements are when cooking (never made the same dry BBQ rub, always change ingredients an measurements each time I use make it).
Seven days in the fridge, turning each day. Wash and let it form a pellicle on the 8th day, roughly 30 hours in the fridge. Temps here in Iowa were hovering right around zero with negative windchill. GMG DB was spot on side to side temp wise at 150 degrees. Five hours of smoke and the internal temp was at 140. Back in the fridge overnight and the finished product. I can really tell get a sweet, smokey, and salt flavor. I was very pleased with it. Used Lumberjack Competition Blend pellets. The last time I did this I used the amazing tube for more smoke and it seemed to overpower the smoke flavor. Next up I need to try plain old pork belly into bacon!