VDPloeg

I'm in Canada and Fermento is not to be found. I know I can order it but shipping is crazy. Is there a substitute for Fermento (maybe dry milk powder), or can I leave it out?

It's all in what you call it and where you are. Kassler is smoked and salted cured pork in German cuisine; Wiki Entry. Back bacon around here is cured and smoked pork loin, Peameal bacon is bined pork loin rolled in cornmeal. I've heard back bacon and peameal bacon referred to as Canadian bacon. Harvey's (a Canadian burger chain) offers "Canadian Back Bacon" as an option on their burgers: you get two slices of smoked pork loin. Of course being in Canada no bacon is referred to as "Canadian" If you get a chance please try a pork loin in place of belly for the bacon recipe: it's very nice.

I'm in Southern Ontario and find the Canadian bacon recipe in Charcuterie to taste nothing like what we call in Canada "back bacon": Charcuterie's version tasted just like ham. To make back bacon or more accurately smoked pork loin I apply Charcuterie's smoked bacon recipe to a five pound pork loin: turns out exactly like back bacon.

What is Arkansas bacon? Can you share the recipe?