There’s nothing like home cured, freshly smoked Canadian or back bacon. If the only Canadian bacon you’ve tried was on a pizza or in a calzone you’re in for a treat. I’ll show you how easy it is to make from scratch and once you’ve had a slice of your own Canadian bacon fresh from the smoker you’ll never go back to buying it at the store!
I lived in Canada for a couple years and my friends tell me that “back bacon” or “peameal bacon” are the proper names for what Americans call Canadian bacon. In this country bacon is made by curing pork belly but up North they use the tenderloin cut which comes from further up the pig’s back and is much leaner.