I made Canadian bacon several times and it turned out fine. But I would like to learn how to make it the most moist possible. Could you share your cooking technique? Please, don't post the recipes, just share how you cook it. I am looking for: - cooking/smoking temperature - length of cooking - do you tie it up with butchers twine? - do you shower it with cold water? What is the science behind it? - do you cold smoke it before cooking? Thank you!