I cured two Pork Loins last week and then gave them a light smoke last night. They turned out really good! Here are a few pics.
The two on the left got a healthy dose of coarse pepper:
Ready to take off:
All wrapped up:
Thanks for looking! Cheers!!!
I’ve made that quite a bit meself! Good use for a meat slicer…I then pack and freeze bags of the stuff. Sure it may be packed with salt and nitrates, but at least I was the one to pack it with salt and nitrates! 
I’ve been making my bacon with no nitrates/nitrites. I just use salt, sugar, and some other flavorings, smoke it to 150F, slice it, vac seal, and freeze it. I picked up some pink salt though, for making some cured/dried meats. I can’t wait to do it 
This reminds me…I need to get some pork belly for making some bacon.
What temp did you smoke the loins?
I hold it around 200-225F, it doesn’t take that long because the belly is flat. A couple of hours.
Take the skin off while it’s hot, it’s much easier than after it cools!
I smoked the loins @ 225F until the hickory petered out, about 45 minutes. I used a couple small chunks. Just looking for a subtle smokiness. Then 275F for the remainder. In total it took about 2.5 hours. The loins were pretty flat 'cause I had them stacked in a bowl (2 loin hunks per gallon ziplock bag = ~3.5 lbs.) and the weight from the bags above flattened them out pretty good. They cured seven days in ziplock bags, a one day soak in fresh water to draw out some of the salt & then one day uncovered on a rack to dry and form a film/skin. All of the above was done under refrigeration @ 34F. Cheers!!!