Making a Loin Taste Like Bacon

So basically, you prepared Canadian Bacon and found it to be dry. Did you take it past 140 during the cold smoke?

My 1st suggestion would be to find a well marbled porkloing with a nice layer of top fat. That initself may be a challenge given the genetically altered commodity pork in the markets today.

After you cold smoked the pork, how did you finish it (for eating consumption)?

You ask about marinating but also mention salt bath. Not quite the same thing. A basic brine is water + salt. A marinade doesn't necessarily contain salt. Perhaps a low/no salt marinade might work. Another option would be an injection vs brine/marinade. Perhaps some apple juice?

Given the fact that you've already cured with Tenderquick, which contains salt, I'm just not sure how much more salt can be used without drawing out more moisture. SmokinOkie would be your GOTO guy for this.

Took it out when it hit 140 degrees. Basically, fried it up like country ham. With a little water in the skillet. I know there is no fat in loin cuts. That's why I don't usually buy them. But I wanted to try this recipe. The wife's family likes it so much they bought me two loins to do for them. Just trying to figure out a way to add a little moisture to the meat. I'm using a SM 25 if that makes a difference.