Im a native of Ontario, now residing in California, where they have no idea what back or peameal bacon is really like. Can you tell me how to cure/pickle pork loins to create Ontario back bacon here?
We sympathise with your plight. Peameal bacon (“back bacon” is essentially the same thing, cooked) is very much a local speciality of SW Ontario. Unfortunately the brining, or pickling, process is rather long and involved, and really only suitable for large scale, professional production. Your best remedy would be to have the product mailed to you. A cursory web-search came up with www.realcanadianbacon.com as a possible course. If you are still bent on making it yourself, I recommend reference to “Great Sausage Recipes and Meat Curing” by Rytek Kutas, which describes the process in full.
