It exists! It looks good, never got to eat it though.

Five to a pack? Ahh, two packs at a time!

Bacon is being made in the fridge right now.

Hopefully

Next project. What cut did you buy to bacon-ise ?
Found curing salt in our supermarket for a first try.

Should be pork tenderloin, which is the source of the round meat disc in British "back" bacon.

Tenderloin would give us Canadian style though, looking at the way they cut it. I was "resigned" to buying half a pig, and getting the cut right. Fortunately the butchers we have found are intrigued by the two weird English people they met yesterday, and are going to try and get what we want. We asked nicely, and they made the sausages on the spot !

Every time I have tried Canadian bacon it has had the texture and consistency of shoe leather. It also doesn't look like the round disc in British bacon, at least not the "Canadian bacon" I've seen.

We had an huge pork loin with fat on so we cut the best looking bit for bacon. It's. Bacon making kit for this first attempt. Everything was in the bag ready.

The Original Baconkit

If it works we can start trying our own.

We're off three hours north to this place The Sausage Maker, Inc. - Sausage Making Equipment & Supplies for all that is sausag-ey ....and a mooch around.

I'm not a big sausage fan (insert your own joke here). I could only eat a cheap Richmond sausage in the UK and here I just don't fancy them.

You prefer a cheap sausage to a good size, chunkier, meaty sausage???

I hear ya, not keen either really.

FIFY

Yes, it's then meaty bits that are chewy. Don't get that with pork fat and breadcrumbs. Mmmmm mmmm mmmmmm.

I like my sausages to taste meaty, and it is the meaty bits that lead to them tasting meaty. Only poor quality sausages have chewy meat in them.