OK, I dont know how to post a link but I can tell you where I found it. (not real savy on this pc)
smokingmeatforums.com Then do a search for, canadian bacon using Pops brine second try, thats the recipe, for just the brine recipe search, Pops wet curing brine, from reading it sounds like Pop's family has been curing meat for quite some time.
On the drop down under Forums go to (preserving food) then to (curing) lots of good posts there.
We have dry cured hams for years, but this wet curing pork loins, pork butt, and even beef brisket has me interested. I love to cook especially smoking meat so I welcome the challenge of something new.
Smokster, You being from Canada I look forward to hearing your thoughts on some of these recipes as well as anyone who has ever tried anything like this.
Mark