Whether you call it Canadian bacon or back bacon like we do in Canada, this is a delicious and simple way to transform pork loin into a tasty treat!
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025%, which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
Here is the recipe:
.25% cure #1 (or instacure 1, Prague powder 1) https://amzn.to/3ESiZ9F
2% brown sugar
2% kosher or pickling salt (no additives)
.5% fresh ground black pepper

NOTE: You can't really 'overcure' with time in this equilibrium cure method. I let this sit for four weeks, so I could get maximum penetration of the seasonings. You could easily go half that time and still have it totally cured...I just wasn't in a rush.
I smoked mine (on the smoker setting) in my Pit Boss for 2 hours with Vermont Castings competition blend pellets. Then, raised the setting to 200F for 1.5 hours, then back to smoke setting until the internal temp hit 140F.

Let cool, then loosely tent in fridge overnight, then slice and package! Smoking process/time and wood selection can vary based on your equipment and preferences. :)