Well here's my first attempt at canadian bacon. I used the Hi Mountain buckboard bacon mix and smoked with hickory and whiskey oak till 140. When I did the salt test it was perfect but I soaked for an hour anyways. Somehow after it was smoked it was saltier than the fry test but was still very good. Maybe because it was an enhanced loin? Anyhow I found a butcher shop not to far from me that has some awesome meats so I hopefully wont have them problems anymore.Enjoy