Homemade Canadian and Peameal Bacon (Two Ways)

1. Divide the 8 lbs pork loin into two equal portions of 4 pounds each.
2. In a large container, whisk all brine ingredients thoroughly (1/2 cup Brown sugar, 2 tsp Ground Mustard, 2 fl. Oz Maple Extract, 1 tbsp Allspice berries, 1 tbsp Black peppercorns, 1/2 cup Prague Pink Powder -#1, 3/4 cup Kosher salt, 1 gallon Water). Ensure all ingredients are fully dissolved.
3. Submerge both pork loins into the brine and refrigerate for 5 days, turning the pork loins over daily.
4. After five days, remove both loins from the brine.
5. **For Peameal Bacon:** Roll one of the loins into medium grind cornmeal, coating it completely. Refrigerate the coated loin overnight. When ready to eat, slice the Peameal bacon into 1/4 inch pieces and grill or fry until the internal temperature reaches 145°F. Refrigerate for up to a week, then freeze any remaining loin for future use, covered tightly in plastic wrap.
6. **For Canadian Bacon:** Coat the other loin with 1/4 cup pure maple syrup and smoke at 225°F until the internal temperature reaches 145-150°F, brushing on additional layers of maple syrup during smoking. Slice and serve. Refrigerate for up to 1 week, then freeze any remaining bacon covered tightly in plastic wrap.