Canadian Bacon Cut of Pork, Wet Wiltshire Cured, Then Hickory Smoked
2 pork tenderloins (take all the tough tissue off but leave any fat)
1/2 gallon of water
1/2 cup kosher salt
1/2 cup sugar
3/4 ounce pink curing salt.
6 bay leaves
tbsp of pepper corns
6 green cardamon
stick of cinnamon
6 bay leafs
Mix the water and salts until dissolved, add spices and meat, then weight down with a small plate, cover and place in the bottom of the fridge for 3-4 days turning twice a day. After the second day the loin will be heavier and you should be able to take the plate off as it prevents the brine moving freely around the joint. Make sure the temperature is between 38-40, too cold and it won't cure, too warm and it will rot.
You can eat the bacon after this time, I tried a few slices. Although they were tasty and super lean, I felt it lacked flavor, so wrapped the loin in kitchen roll and cling film and put it in the fridge for and couple of days, changing the kitchen roll once a day to help it dry out. On the third day I smoked them with hickory chips for 4 hour, then fried a few test slices in a little olive oil. They were amazing, slightly salty, smoked to perfection with hints of indian spices and even a ting of citrus, not sure how it got in there but appreciated it nonetheless.
I never bought US style bacon due to it's high fat content and also that I know what animal fat does to the insides of the human body. I used to buy the British style bacon from Fresh and Easy as a treat breakfast, but still wasn't happy cutting off the side fat. For the best bacon ever use the leanest cut of pork, cured it in a British way, then smoke it good old USA style.