Canadian bacon

[Sks5239]

One of my families favorite toppings for pizza is Canadian bacon.
   Since I have went to homemade pizza in the last few months,  I can't find a quality Canadian bacon, we like.  I tried some from a Walmart supercenter, but it was way too salty. 
      I've seen some videos on YouTube about making Canadian bacon homemade.
       Does anyone have any ideas on how or where to get or make a good Canadian bacon ??
       Thanks

[02ebz06]

I make my own. You control the salt that way.
A pork tenderloin works well for making it.

[Bill/CDMX]

[02ebz06]

I do a wet brine.  6 days in fridge then into smoker.

[Jackitup]

I make my own. You control the salt that way.
A pork tenderloin works well for making it.

You mean pork loin?

[02ebz06]

You mean pork loin?

The first ones I had were called pork tenderloin. The ones I have now are just pork loin.
You get half or whole. I use the half for Canadian bacon.
The half is one solid piece of meat where the whole is floppy and needs to be tied up.
Half is easier to slice as well.

The half is what I called tenderloin.
Maybe they are call differently depending on where store gets their meat. Not sure.

You can Google pork tenderloin and it look just like the half loin below.

[wotavidone]

My belief is the loin is the larger cut of muscle that runs either side of the backbone on the outside of the carcass, and the tenderloin is a similar but much smaller muscle that runs either side of the backbone inside the carcass.
In a cow, it is called filet mignon rather than tenderloin.
But I note many terms don't seem directly transferrable from country to country.

[amolapizza]

AFAIK, in France/french a filet mignon is normally porc, but could also be veal..

Yes, there is a huge confusion all over the world when you discuss meat cuts, and meat can also be cut differently in different countries due to local tradition.