Doing my first canadian bacon, thought I'd share it with you all. Think I have read every thread on the subject, thank you all for your input. Doing two 9lb pork loins. I cut each int 3rd's, removed the fat from one loin and left some on the other. I will use the trimmings for some venisen bacon I plan on doing in the near future. Then into Cowgirls wet cure (added a little bit of honey). Gonna be tough to wait a week for this stuff to cure.