Made some Canadian Bacon in two ways, without pea meal and with.
I used the Blue Ribbon Cure and Taste Booster and injected the Lion to 18%. I interpreted that when injecting and then equalising in a 50/50 solution you do not have to rinse after the overnight equalisation, so I didn’t. After the overnight of equalisation I did notice that the Loin was solid as a rock across the whole lion, so to me it was well penetrated with seasoning. Then I took one part of the Lion and gently rubbed it with Maple syrup ( 1-2 TBLS) and coated with Pea Meal.
One note about the Pea that I made myself. I bought yellow split peas and ground them up in a coffee grinder, a food processor did not do the trick.
Followed the above smoke processes to 132.
As a lean smoked bacon it was excellent. Not to salty but not low sodium either.
As for the pea meal version it tasted the same as the none pea meal. (Go figure!) Inside it looked a bit rarer as I only put the temp probe in the none pea meal piece and perhaps the pea protected it form the heat a bit more.
The peal meal did not add any extra flavour but aesthetically it looked awesome, but not worth the mess unless you were to sell them. Would I do the pea meal version without the smoking? Maybe but not with the pea meal! to much mess for no extra flavour. A none smoked version is just that much quicker to make and the taste will be close. I’ll see in a few months after I go through these two batches!