In my bacon recipe post I mentioned using a pork loin instead of a belly and sort of left it at that so I’m revisiting the topic.  I really enjoy smoked pork loin which also goes by the name back bacon or Canadian bacon: it’s a cured and smoked pork loin.  It’s solid, slightly dry and tastes like the meaty part of traditional bacon.  After traditional pork belly smoked bacon it was the next recipe I tried in Charcuterie.  The recipe called for a spiced brine and then smoke with …