I made Canadian bacon several times and it turned out fine. But I would like to learn how to make it the most moist possible. Could you share your cooking technique? Please, don't post the recipes, just share how you cook it. I am looking for:
- cooking/smoking temperature
- length of cooking
- do you tie it up with butchers twine?
- do you shower it with cold water? What is the science behind it?
- do you cold smoke it before cooking?