What sounds good?

[wheels]

Jim

They're very like the German Kasseler:

http://www.marions-kochbuch.de/index/1940.htm

HTH

Phil

[johngaltsmotor]

NCPaul - actually, sorry to say, I was so excited to share them with family that I completely forgot I wanted to smoke half of it. The entire loin got cut into chops already. 1/2 of it got pan fried in herbed butter and the other half is vac-packed and frozen.
But I'll definitely be curing more in the future so eventually I'll remember to smoke some.

[johngaltsmotor]

Well, this time around I remembered to smoke some. I hot smoked it with apple wood. It's good but not stellar - a smokier, less sweet HoneyBaked Ham flavor. It's almost as if the cured flavor is so delicate that the smoke overpowers it quite easily. Live and learn, that's part of the fun of this hobby.

[captain wassname]

I dont no much about smoking but I would think that a cold smoke may be a better option NCPaul could probably advise better.
The technique is very flexible You can use dark sugar at 1% and salt at 2% with spices (juniper berries and black pepper are popular)
I would imagine this may be better for smoking.

Jim

[johngaltsmotor]

I could believe that cold smoking might be a better choice. In hindsight I'm not sure why I expected a major difference, if it comes from a pig and you cure it like ham and then smoke it like ham, changes are it's going to taste like.... I'm not complaining, it's much easier to slice than a bone-in ham.
Maybe by the next batch I'll remember to cold smoke.

[NCPaul]

I'll try a slice with no cold smoke, "green" next time. I also like captain wassname's ideas about spices, and I still have to give honey a try.

[captain wassname]

My thoughts are cured meat is cured meat what makes it ham or bacon is what we do after curing.

Jim