Well I finally got my hands on some pink salt for the cure and used the brine recipe I got from Cowgirl. For this run I used 1/2 of a 9 lb. pork loin I got on sale at Sam's a while back. Soaked in the brine for 7 days. I did a fry test and it was a little salty so I soaked the cured loin for 2 hrs in fresh water then dried it off and rolled it in yellow corn meal. I must have dried the loin off a little too much because I didn't get much corn meal to stick on it. After I took the pic of the loin I had the bright idea to use a spray bottle and spray some water on it and give it another roll in the corn meal. It worked pretty good and I got a good thick coating of corn meal on it. I haven't been to Canada in about 15 years, so I can't really remember how peameal bacon is suppose to taste. But this stuff turned out pretty darn tasty !!. Also, it didn't seem to get as red colored as I remember the pealmeal bacon in Canada to be. Maybe I need to let in cure longer???? Thanks to Cowgirl and AK1 for their help. First roll in the corn meal. Not much stuck. Froze a little and sliced. All bagged up. No need for vacuum bags, This stuff won't last long. Couple fried slices for a sammie.