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Your recipe sounds great and I will be making it.
Hello: I live in Canada. Our streaky bacon is the same as your rashers. If you want real Canadian Bacon (not what the USA calls Canadian bacon) it is called peameal bacon, and is uniquely Canadian. It is cut on the thicker side. Is cut from the loin and is very lean with a bit of fat on the top, and rolled in cornmeal. It is usually cured, and just needs to be heated through, on a slow heat with butter on the top of the stove. Some people do it as a roast. I prefer mine fried in a pan with eggs for breakfast, or with eggs benedict. This is a website that sells and ships it. http://gordsbacon.com/what-is-canadian-back-peameal-bacon Also here is a website with pictures http://www.google.com/search?q=Peameal+Bacon&hl=en&client=safari&rls=en&prmd=ivnse&tbm=isch&tbo=u&source=univ&sa=X&ei=EClJTqG-Fsjc0QG6vPCQCA&ved=0CEsQsAQ&biw=1379&bih=768 I hope this helps