Never made Canadian bacon before. But I've got some pork loin marinating in the cure now. It occurred to me just now that I'm not sure about something. Some people say to smoke the loin to 140F and let it sit and presumably come up a bit more. A lot of people say to smoke it to 150F. Some say to smoke it to 160F. Now, I have made regular bacon a few times. I smoke that to 150F and let it cool and then slice it off.
Now my question. Regular bacon you cook before you eat. Do you have to also cook Canadian bacon before eating it? I seem to remember buying it at the store and just being able to slice it and eat it. Kind of like ham.