Pea meal bacon is Canadian bacon which has been cured but not smoked. Rather, it is coated with yellow corn meal. Canadian bacon is cured and smoked pork loins.
The process is simple but takes a while and requires close attention to temperature. You may as well do about 25 lbs. as a minimum to make it worth your while.
Trim the boneless pork loins and cut them into 12-14" lengths and chill to 34 degrees in the center.
For 25 lbs. make a brine as follows:
2 lbs non iodized salt
1/2 lb. sugar
1/2 oz. saltpeter (potassium nitrate)
Dissolve in 3 pints of water
Place in a non reactive container large enough to contain the meat and 1 1/3 gallon of water --this includes the 3 pints above. The water should cover the meat by at least an inch.
The water must be no higher than 38 degrees F. Using 8 pounds of ice and 3 pints will produce the proper amount of water and temperature.
A sterile weight -- a ceramic/porcelain plate weighted with a gallon jug of water will work -- should be placed on top of the meat to hold it down. No part of the meat should be above the water.
Maintain the the temperature between 34 & 38 degrees for 3 weeks. On the 5th and 15th day, remove the loins and stir the brine real well. Return the loins oriented oppositely from their original position. After 3 weeks, remove, wash well under warm running water, then wipe dry. Store in a cool dry storage for 2-4 days. Then rub well with fresh yellow corn meal.
This can be eaten at once or stored at 34-40 degrees for weeks.