I lived for a short time in Canada and as I recall what the people in the USA call Canadian bacon—isn't.  Anyway, this is the US version.

Rub a boneless pork loin with dry cure, garlic powder, onion powder and brown sugar.
     1 Tbl. Morton Tender Quick (or Basic Dry Cure) per pound—be exact with this measurement
     1 tsp. dark brown sugar per pound
     1 tsp. garlic powder per pound
     1 tsp. onion powder per pound

     Mix it and rub all of it on the loin.  Make sure to cover all surfaces, and work the dry cure into any crevices in the meat.

Put it in a plastic bag, remove as much air as possible, seal it and put it in the refrigerator for six days.  Turn it once a day.

     After curing for six days you'll need to rinse the cured loin and soak it in cool water in a deep soup pot for a half hour.

     Fry a small piece to see if it tastes too salty.  If it does, soak it some more.

     Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.  Once the cure is removed, the curing process still continues.  Letting the loin rest overnight gives the cure time to equally distribute throughout the meat.

Smoke the cured loin at 225° until the internal temperature reaches 140°-150° F.  I usually use hickory.

Cool the loin to room temperature and then wrap it in plastic wrap.  Refrigerate it for two days.

     When you unwrap it, it's Canadian bacon. 

     Fry a few pieces to taste-test your work.

EDIT:  Had to replace a photo that apparently perished.

SECOND EDIT:  Corrected high-bit characters corrupted by a system update.

Nice tutorial and pictures. 

I will have to try adding the garlic and onion, I never did that.

I have only did
 1T tenderquick
 1T dark Brownsugar
per pound of meat.
I will try it before I rinse if the outside piece isn't salty then I like to do as you and put back in the fridge over night.

Thanks for sharing your method.

Eggs Benedict, man would that hit the spot right now!

What's the Canadian version like?

What's the Canadian version like?

I'm working from memory 50 years back, so you may have to indulge me.

What lower North America calls Canadian Bacon is cured and smoked pork loin.  The smoking is a type of cooking which makes the distinction from the true Canadian variety.  Lower 48 Canadian bacon is really more of a different kind of ham.

Canadians eat Peameal Bacon.  It's cured pork loin, that's not smoked.   After curing it's rolled in corn meal to dry the meat (it used to be pea meal).  The corn meal sort of blends with the loin so it doesn't flake off as easily as you would expect.  It's then cooked for for the first time for serving.

EDIT:  Explained the name.

Those crazy Canucks.   

This is an excellent recipe! I have made it at least six times from when it was posted on the old site.