My rule of thumb for bacon (no skin) is 3-4 days dry cure, 2 hour soak out and 2 days dry. Then smoke with hickory @ 225F until 150F internal. Foil and chill right away. Slice in the next day or two. Canadian Bacon is exactly the same 'cept it gets a 24 hour soak out. Anything more than a 2 hour soak out for my bacon and it seems to remove too much salt. I do like it a bit salty... YMMV. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!