On of my favorite projects this year has been Lendenspeck. This is a cured pork loin wrapped with a curred bacon side then smoked for several hours to a desired internal temperature. This particular recipe comes from the following link. http://lpoli.50webs.com/index_files/Lendenspeck.pdf
Here are some photos that illustrate the project as it unfolds. The first shows the assembly complete with the product trussed up and ready for smoking.
After reaching the desired internal temperature the appearance is beautifully colored.
Then into the curing chamber for another 60 days to age
Finally it's ready to slice.