I have been searching SMF for canadian bacon recipes & techniques lately because I have 5lbs of loin curing in my garage right now. I've read so many variations of IT temps, cure time, etc. I pretty much followed BearCarver's awesome tute for curing and I'm on day 5. I wasn't sure if the thickest part should be measured vertically or horizontally but I added 2 days to be sure. Can anyone share a simple post of their: Smoke Time & Temp: Desired IT Temp (time and temp to get there): Thanks a bunch!