I used up "almost" all of the first Canadian bacon, and thought it best to make more before I actually ran out.
I didn't get pictures of prep or curing. I did cure using Mortons sugar cure, with brown sugar and maple syrup mixed in. This is after 17 days in the fridge.
Finished product, pulled at 145 deg, drifted to about 152, starting to cut it up:
Nice slabs perfect for English muffin sandwiches w/ egg and cheese!
Bagged up and ready for the freezer! (29 bags of 3 or 4 pieces):
Thanks for looking! and thanks for maintaining such a great web forum for all the help and support provided!!