To begin, take a large pot and combine water, sea salt, brown sugar, curing salt, bay leaves, peppercorns, and crushed garlic. Heat gently until the salt and sugar dissolve, then cool fully before moving on.

Place the pork loin in a non-reactive container and pour the cooled brine over it. Ensure the meat is fully submerged. Cover tightly and refrigerate. Transition to curing.

Allow the pork to cure in the brine for 5 to 7 days, turning the meat daily to ensure even absorption. The longer curing time deepens flavour. Prepare for rinsing once curing is complete.

After curing, remove the pork loin from the brine and rinse thoroughly under cold water. Pat dry with paper towels. Place on a rack uncovered in the fridge for several hours to allow the surface to dry slightly. Continue to coating.

Pour cornmeal into a shallow tray. Roll the cured pork loin in the cornmeal until fully coated on all sides, pressing lightly to ensure adhesion. Move to resting.

Let the coated pork rest for 30 minutes at room temperature. This helps the cornmeal settle firmly on the surface. Transition to roasting.

Preheat the oven to 180°C. Place the pork on a wire rack over a baking tray. Roast for about 1 hour, or until the internal temperature reaches 65°C. Move to resting.

Remove the pork from the oven and rest it loosely covered with foil for 15 minutes. This redistributes the juices and keeps the meat tender. Transition to slicing.

Slice the peameal bacon thinly and serve hot with eggs, bread rolls, or in a sandwich. For a traditional Canadian touch, pair with mustard or maple syrup for contrast.