I found the idea and base recipe on another board. Just changed this and that to my liking and gave it a try.
The results were absolutely delish!!
This is for 5 pounds of whole pork loin.
Large bowl add 4 cups warm water to dissolve mixture
1/2 cup kosher salt
3 teaspoons maple extract
3/4 cup brown sugar
2 teaspoons minced garlic
1 tblspoon prague powder pink curing salt
1 tablespoon crushed peppercorns
4 bay leaves
add loins and 4 more cups cold water
refrigerate for 5 days
rinse and let pellicle for 1-2 hours
then smoke to your taste, I smoked with Pecan for a couple of hours at a temp of about 200 degrees
then removed it to a gas grill and finished at a temp of 325 and pulled it when the thermometer hit
145 degrees. It was edible off the grill, sliced some about 1/8 to 1/4 thick and ate by itself and on a
sandwich. It is a ham like texture with a really nice taste. Everyone loves it!
edited to say the link works, working on the technique to get the pic to show.....:)