Hello there, Following Bearcarvers step-by-step, i attempted my first go at Canadian bacon. My loins have been curing for twelve days, eight pounds total. I pulled them out of cure and gave them a bath. I cut a piece from the center for cure penetration/fry test. Pink to the center, good good. Fry test was perfect. So i seasoned them up with CBP onion and garlic powder and into a 130 degree smoker to form a pellicle. It is already 8pm so it is gonna be a long ride, cannot wait !