Canadian bacon

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I have a pork loin that has cured for a five days now. I plan on smoking it for Canadian bacon tomorrow. Do I need to go to a higher temp than 150? I have read on the BBB threads to stop @ 150 degrees for bacon. What do I need to shoot for on CB? :confused:
 
When I do any bacon I take it to 150* if I'm going to reheat it at a later time. (fry in a pan, grill it, ect.) If I'm smoking it to consume that night I take it to 155*-160*
 
thirdeye said:
Do they even call it "Canadian" Bacon? We've talked about the peameal bacon, now usually done with cornmeal......I think that's the standard up there.
Click to expand...

NorthernQ was here for a little while today. I'm sure he has some input.
 
Just call it back bacon like they do in Canada and you'll be OK.

I wouldn't take it past 140 myself, as I like to fry it up in a pan.
 
I finished my Canadian Bacon on Friday. I took it to 145 and then let it cool slowly in a cooler. It was perfect!!
 
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