Need a How-to on Making Canadian Bacon

Thanks for the link. I started the process tonight.

Here is some Qview.

This is the loin I bought. The market label shows 2.43 pounds.

I weighed it a 2 lbs 5.54 oz. which is about the same.

I followed Bear's directions and used a half ounce of Morton's Tender Quick per pound.

Here it is all rubbed down. Noticed that I followed the Bear's directions and folded the top of the bag over to keep the zipper clean.

And bagged in a ZipLock to go to the fridge. Note that I labeled the date and time so I wouldn't forget.

I put all the extra Tender Quick and brown sugar in the bag with the loin. I made myself a post it note to remind me to turn it daily. I happened to have a bag of Prague Powder (pink salt) out when I started this. It is in the first pic but I did not use it, only the Tender Quick.

To calculate the number of days to cure the loin, Bear says to "Figure how many 'half inches' there are . . . " measuring the meat at the thickest spot. The loin measured 8 inches long, 5 inches wide and 2-1/2 inches thick. This is where I got lost.

Do I have 5 'half inches (2-1/2 divided by 1/2 = 5), or do I use the length or width measurement? If the 2-1/2 is the right measurement then by Bear's directions I need to let the loin cure in the fridge for 5 days plus 2 days or 7 days at a minimum.

I hope the Bear will see this and give me some help.

Thanks, Guys.

Gonna set the calendar for 10 days and see what I've got.