I had tried making Canadian bacon out of store-bought backstraps/pork loin in several different ways, you name it. None quite made the top score. This one is a keeper and is easy as pie. Sorry no feral hog to try. Hopefully later this year.

Easy bacon.

Cut some nice fat (rinse and pat dry) pork loin to 6 to 8 inch lengths and drop in a nice tall narrow stock pot. Add enough water to cover plus a little. Stir in 10 shakes of Valentina (Mexican) hot sauce, Morton's Tender Quick as directed and about a half cup of granulated sugar. Lay a heavy plate on top to keep the meat submerged and place in fridge. Full cure takes about 24 hours. But, 36 is OK if you soak them in clean water an hour or two to remove the excess solution. if you can't wait, after 12 hours cut some thin slices off of the ends, rinse and pat dry. Then top with fresh cracked pepper and paprika and fry in salted butter.

Excellent in a bacon, egg and cheese sandwich on Brioche. Had one this morning. Scored it a 9.5.

Thanks for the recipe, did you cure it in the fridge or leave it out? Would there be an issue to let it cure longer than 36 hours?

You're welcome. Good questions.
A bit more clarification here. I let it sit in the fridge for 12, 24 and 36 hours. at 12 I cut the ends and fried them up to test the flavor which was excellent. Then at 24 made a bunch of slices for sandwiches - excellent. I just realized that 24 hours might be best because a 36 hour soak was a bit on the salty/briny side.
I changed the first post. Thanks.