This bacon comes from pork loin, which is a lean and rather dry cut of meat that needs a brine to pump it up with lots of moisture and flavor. This bacon (which is cured but NOT smoked) is considered the real Canadian bacon thanks to the addition of pure maple syrup and cornmeal on the outside, which gives it a distinct texture and appearance, as opposed to what Americans consider Canadian bacon (the thinly sliced meat served with eggs Benedict).
Put the loin in a large zip-top bag, pour in the brine, seal well, and place in a large bowl.
Cure in the refrigerator for 72 hours, turning the bag once every 24 hours.
Drain the loin in a colander or large basin and rinse well with cold water. Blot it dry with paper towels. Place the loin on a wire rack over a rimmed baking sheet in the refrigerator or in a cool place in front of a fan (the goal is to create good airflow), and let it dry until the surface feels papery and tacky, at least 4 hours, or overnight.
Put the cornmeal on a large plate and roll the loin in the cornmeal to coat evenly. Wrap tightly in plastic wrap until ready to eat.
To serve, heat
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