First of all a huge thanks to BearCarver for this great step by step guide.
I have now managed to get both my cold smoked and hot smoked Canadian Bacon done.
My wife really likes the Canadian Bacon as well, and it is not as fatty as normal bacon.
Just a couple of pictures.
Morton Tender Quick and Brown Sugar added:
After 10 days dry-cure:
Slicing, pretty nice colour I would say:
Then resting in the fridge and then smoking with my ANMPS for approx 6 hours, perfect taste:
Hot smoked Canadian Bacon: