Annie is an expert at making Peameal bacon as well as Canadian bacon. I have her recipe for the brine and instructions for both, but haven't made them yet. You can search on here, but I bet she'll answer your post.

Madonna

Of course I have, LOL. I have family that lives in Buckhorn, Canada, North of Toronto, and I didn't realize that the whole world didn't have peameal bacon until I grew up and realized that it was extremely local to Toronto.

I use the recipe from the book "Charcuterie", it was a gift from another forum member. It's simply unsmoked Canadian Bacon, rolled in cornmeal. I love the stuff, far more than the smoked Canadian Bacon anyway, so we always have some Food Saver-d in the freezer. Here's the recipe I use, from Michael Ruhlman and Brian Polsyn, who used to have a restaurant here in Michigan.

Canadian Bacon or Peameal Bacon

For the brine:

2 liters water or 2 quarts of water

70 grams or 2.5 ounces (5 tablespoons Morton’s) kosher salt

30 grams or 1 ounce (2 tablespoons) sodium nitrite (I use DQ Cure #1) or Insta cure.

125 grams sugar or 4 ounces (1/2 cup)

5 cloves garlic smashed with the flat side of a knife

2 bay leaves

1 large bunch of sage (optional)

7 or 8 thyme sprigs (optional)

1 lemon halved (optional)

Combine the brine ingredients in a pot and bring it to a simmer, stirring to dissolve the salt and sugar. Remove it from the heat, allow it to cool, then chill it in the refrigerator.

Submerge the pork loin in the brine (or put it all in a large zip top bag) and refrigerate for 72 hours (give or take a few hours depending on your schedule).

Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day.

For Canadian Bacon: hot smoke (230 degrees) the loin to an internal temperature of 145 to 150 degrees F. or 60 to 65 degrees C. (Usually takes me 2 to 3 hours)

For peameal bacon, roll the loin in cornmeal to coat. Cut into slices and saute or grill.

In both cases, refrigerate the bacon until ready to cut and serve, either cold or reheated.

Remember, though, that the peameal bacon isn't cooked, as it spends no time in the hot smoke, so you have to cook that before consuming. I just toss a slice or two into a hot pan and it's done in a minute or two, before the eggs are done!

I did leave out the lemon, as Mother is allergic, and I didn't use the "cure" or "pink salt", as I knew I would slice and freeze it right away, I didn't need the preservative qualities that provides. I brined the Canadian Bacon for 48 hours, the Peameal for one day longer, and both in the refrigerator, so there was no chance of spoilage.

Here's an old thread on "Cooking" with pictures and commentary. Have fun!

https://www.gardenweb.com/discussions/4506586/pea-meal-bacon

Annie

Sorry for the delay, but THANKS for the recipe, Annie! I tried a recipe that I found on epicurious; it was tasty but I have a few more pork loins left as well as a container of pink salt, so I will definitely try yours next.
This is the one I used (feel free to comnent): https://www.epicurious.com/recipes/food/views/peameal-bacon-368929