www.sausagemaking.org

So , I've made Canadian Bacon but am looking for ideas, recipes etc for other ways to smoke small loins for future use in salads or as main courses. I have done the usual web searches bur wonder if you all might have a secret recipe, hidden away.
I'd love a good Asian recipe.

I don't have a recipe, but I think I have a good idea of how it should be accomplished.

Use a dry cure, e.g. for 1 kg:

30 g salt including cure
20 g dark sugar
1/8 tsp ascorbic acid
1 tsp ground white pepper
2 tsp ground ginger
2 tsp onion powder
1 tsp hot chili flakes
2 tsp paprika
2 tsp garlic powder

Cure for two weeks at 0-4 C/32-40 F. Rinse and pat dry. Smoke either hot for a few hours, or cold for days (or air-dry for weeks). Let rest refrigerated for a few days before consumption. Should make a nice Asian taste.