Canadian bacon cooking technique

[oleksandr]

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?

Thank you!

 

[fpnmf]

http://www.smokingmeatforums.com/search.php?search=Canadian+bacon

Here ya go....

 

[diggingdogfarm]

The quality of the pork is what will make the biggest difference in moistness and flavor.
I use only well marbled loins from Berkshires or other heritage breeds.
I use stretch netting.
Cold smoked for 6-8 hours for 2-3 days.
Steamed to the appropriate internal temperature with 165-170 degree "steam"....total steaming time about 7-8 hours.
Cold showered and hung for 2-4 hours to dry and bloom.

~Martin