I currently have a Canadian bacon taste test in progress. I used 4 different cures (2 dry & 2 brine) and smoked them all at the same time. I'm waiting to hear back from 6 "brave" volunteers to see what the preferences are.
The two dry cures were fairly simple.
Dry cure #1: 1 Tbls Tenderquick and 1 tsp brown sugar per pound of loin
Dry cure #2: Dry cure #1 plus 1/2 tsp each of onion and garlic powder
The brines are more involved and I'd have to go look them up. One is from Charcuterie and the other is from another forum.