Sure will! This was my first attempt and so far all reviews are positive. The ratio for the dry cure I used is:
1 TBS Tender Quick
1 TBS brown sugar or Turbinado sugar
1 tsp onion powder
1 tsp granulated garlic
all per pound of meat. I've seen similar recipes that add black pepper, that use no onion powder, that use less sugar, etc.
I had a 4 pound boneless pork loin (not a tenderloin). Trimmed all fat, mized cure and rubbed it all on generously on all sides. Triple wrapped in plastic wrap and stored in a pan in the fridge for 2 days per pound, turning over every other day. There will be some liquid don't be alarmed like I was.
After curing (mine went a few days longer due to unforseen circumstances) I unwrapped and thoroughly rinsed. Some people soak the loin for 30 mins or more. Thoroughly dry (some will air dry in the fridge for 1, 2 hours or more, others just towel dry). Smoke with hickory until internal temp is around 140-145 which means it still needs to be cooked before eating, or smoke to 160-165 which means it is fully cooked. Slice er up!
Googling dry-cure canadian bacon will get you lots of options. There is also a wet cure method. Tender Quick is a curing agent sold by Morton's salt. There are other products that do the same, just not called Tender Quick.
My next attempt, I may leave out the onion and garlic. I really like the smoky flavor followed by a hint of sweetness from the sugar. I find a little after taste from the onion & garlic that I don't mind, just don't expect it from my bacon.