Pork loins are very versatile cuts of meat; from roasts to cutlets, they are awesome. In this video, I show how I cure, season, and cold smoke a pork loin to make several loin 'hams' that are perfect as pizza toppings or to heat up to serve as ham with a meal. Enjoy!
My cure/seasoning:
.25% cure #1 (aka Instacure 1, Prague Powder 1, etc.) https://amzn.to/3ESiZ9F
2% pickling or kosher salt
2% brown sugar
Spices (1/2 tsp each ground peppercorns and juniper berries; 2 bay leaves)

Cure for at least two weeks in Ziploc or vacuum bags. Rinse, let sit to form pellicle, then cold smoke for as long as you like (I went with five hours in this video). This ham needs to be cooked in some fashion when you eat it, just to get more of the expected texture of ham. Have fun!

Try a pellet tube smoker like this one! https://amzn.to/3QLRDJx