Thats insta cure #1....... its the right stuff. As far as canadian bacon...don't have a recipe for you. But at least you are on the right track with the cure!
Actually, here is the recipe from ryteks book.
for 25 pounds
5 quarts ice water
1 cup 2 T powdered dextrose
1/4 cup insta cure #1
3/4 cup salt (not iodized)
Chill pork loins to 38-40, average weight is 12-14 pounds. Remove all bones and trim down all fat to lean meat.
Dissolve all ingredients in cold water, if needed add ice to bring down temp of water, after brine is made spray pump the loins to 10% of their green weight. Place the loins into the leftover brine and refrigerate for 4-6 days at 38-40. Remove from refrigerator and wash under a shower of hot water. Let drain and stuff very tightly into a synthetic casing. Remove air pockets.
Place into a 130 preheated smokehosue with dampers wide open. hold for 4 hours with no smoke, gradually increase to 150 and close dampers to 1/4. Hold for 3 hours and introduce smoke. Increases temp to 160 and hold until 142 internal temp. Remove from smoker and cool with cold tap water until the internal temp reaches 110, hang at room temp til casings are dry. Refrigerate.
Never made the stuff myself but hope that gives you a starting point. Disregard typos.......I read and typed that quickly.
