I cured and smoked pork belly and got bacon no better and not much cheaper than the thick-cut bacon I get at my butcher's. I cured and smoked a duck breast and hated it, though I love duck. And now I've spent a great deal of time on a ham that tastes OK but is far from transformational. I will try the Canadian bacon, and if it's not absolutely fantastic, I'm giving the book away.
Owner of a large and a beloved mini in Philadelphia