Canadian Bacon

To make Canadian bacon, use boneless pork chop with ¼ inch fat. Roll up the whole boneless pork chop and tie with a string around and around its length to obtain a nice shape. Do not attempt to cure bacon pieces more than two kilos in weight. In the absence of a refrigerator, cure bacon as slices and cure at room temperature for 5 days. In the absence of a smokehouse, apply either liquid or powdered smoke to give the desired smoked flavor of bacon.