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.
