Curing and smoking first canadian bacon using charbroil vertical eletric smoker

[pamelap]

I am in day 5 of curing tenderlions for Canadian bacon there's not a lot of liquid I also need to know how long should I smoke for maximum flavor minimum dryness

 

[smokesontuesday]

I am in day 5 of curing tenderlions for Canadian bacon there's not a lot of liquid I also need to know how long should I smoke for maximum flavor minimum dryness

I wouldn't worry about the lack of moisture in the bag. Sometimes there is quite a bit. Sometimes there isn't much at all.

I follow Bear's Step by Step and it hasn't steered me wrong yet. http://www.smokingmeatforums.com/t/238504/canadian-bacon-step-by-step-2015

You're using tenderloin instead of loin like he does but the process is the same. You want an IT of 145 degrees to be safe.