Ok, I was wondering the advantage, but since I, being a poor country boy still use the old knife to cut with, there really is no advantage one way or the other. Its stays juicy both ways.
The last time (which was my first time), I made it a few slices would have never sufficed, I had to hide some to have for breakfast. I cut some really thin slices put out on a tray with some crackers for folks to taste, you know get their opinions. *POOF* there wasn't any crumbs. Baby sister dug in the Reefer to get the other piece I had saved!
I didn't care for the end result that time because I had rubbed the outside before smoking like I would tasso. It was a bad rub, it was molten lava hot, and it just didn't go at all with the sweet Canadian bacon.
Anyway, sorry I didn't mean to hi-jack the thread. Man that ham/CB looks totally awesome. I am going out now to the kitchen and cut and check good penetration on my loins. Its been long enough and now seeing yours I want some Canadian bacon!!
Man Todd I love the look of those loins. Totally inspiring! Thanks so much for sharing.