Here it is, the final product. Seasoned smoked pork loin.
Parts of it look ham-like, but nothing like the infamous Ham Ribs, nor is nearly as salty since I didn't soak it in brine overnight. However, I thought it would come out a bit more pink.
Alas. Tasso version 1.0
Now comes the big question. What to do with it. For now I'll break it into smaller pieces, bag it and freeze it.