To slice and eat without further cooking, what temp can I pull a fully cured loin, (now canadian bacon after smoke) safely? I have searched the site and have found different final temps for making canadian bacon (using whole loin + cure, with appropriate amount of cure on each loin piece by weight for 7 days). I have seen temps in different threads here ranging from 150* to 160*. I am wanting to slice and eat without further cooking. I have completed the process once taking product to 160*, seemed dry to me. (I could Qview to prove it happened, just not jacked about results.) I am a newbie to smoking but not to food. I have 4 electronic probes that I have checked for accuracy in last 30-45 days. Thanks!