I just made a big batch of peameal bacon, and smoked loins. We don't have "Canadian bacon" in Canada if we do we must call it something else. here is my recipe for peameal or back bacon, I think what you call canadian bacon would be a cured and smoked pork loin.To make it brine loin piecesas in peameal bacon,then smoke to an internal temp of 142F with maple smoke.

Peameal Bacon[/b]
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Pork loin trimmed and cut into 1-2 lb. chunks
1 cup coarse salt
1 cup brown sugar
2 tsp cure #1
20 cups cold water
cornmeal

Make brine and add loin chunks, keep refrigerated 7-10 days
Remove meat chunks drip dry, roll in corn meal until all sides coated. Package and freeze or slice and fry up.