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peameal bacon recipe.

 


🥓 Peameal Bacon Recipe (Classic Canadian Back Bacon)

Learn how to make authentic Canadian peameal bacon — juicy, lean, and perfectly crusted in cornmeal. Great for breakfast sandwiches or brunch platters!

🕒 Prep & Cook Time

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Curing time (optional): 48–72 hours
  • Total time: 3 days (with curing) or 45 minutes (if pre-cured)
  • Serves: 6–8

🧂 Ingredients

For Homemade Cured Peameal Bacon:

  • 2 lb (900 g) boneless pork loin, trimmed
  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tbsp pink curing salt (Prague Powder #1) (optional but traditional)
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 cup yellow cornmeal (for coating)

👨‍🍳 Instructions

1. Prepare the Cure:

In a saucepan, heat water, salt, brown sugar, peppercorns, and bay leaves until dissolved. Cool completely.

2. Cure the Pork:

Place the pork loin in a large bag or container. Pour the cooled brine over it and refrigerate for 48–72 hours, turning occasionally.

3. Rinse and Coat:

After curing, rinse the pork and pat dry. Roll it evenly in yellow cornmeal to coat the exterior.

4. Cook the Peameal Bacon:

  • Oven Method: Preheat oven to 375°F (190°C). Place on a rack and bake for 40–45 minutes, or until internal temperature reaches 145°F (63°C).
  • Pan-Fried Slices: Cut into ½-inch slices and cook in a skillet over medium heat for 2–3 minutes per side, until golden brown.

5. Serve:

Slice thin and serve warm with eggs, toast, or in a Toronto-style peameal bacon sandwich.

🍽️ Serving Ideas

  • Classic: In a bun with mustard, lettuce, and tomato.
  • Breakfast Style: With eggs, hash browns, and toast.
  • Modern Twist: Add to poutine, wraps, or salads.

💡 Tips for Perfect Peameal Bacon

  • Don’t overcook — it’s lean and can dry out quickly.
  • Use cornmeal, not breadcrumbs — that’s what gives it its signature texture.
  • Curing salt helps with color and flavor but can be skipped if you prefer natural curing.

❓ FAQs About Peameal Bacon

Q1: What is peameal bacon?
A1: It’s a Canadian-style back bacon made from lean pork loin, wet-cured, and rolled in cornmeal — not peas, despite the name!

Q2: Why is it called peameal bacon?
A2: Originally, it was rolled in ground yellow peas (peameal) for preservation, but now cornmeal is used.

Q3: Is peameal bacon the same as Canadian bacon?
A3: Not exactly. In Canada, “Canadian bacon” refers to peameal bacon, while in the US, it often means smoked ham-style back bacon.

Q4: How long does peameal bacon last?
A4: Fresh, uncooked peameal bacon lasts up to 5 days in the fridge or 2 months in the freezer.

Q5: Can I buy pre-cured peameal bacon?
A5: Yes, it’s available in many grocery stores across Canada — especially in Ontario — usually ready to slice and cook.

🍁 Similar Recipes You’ll Love

  • Montreal Smoked Meat Sandwich Recipe
  • Maple Pecan Pie Recipe
  • Poutine Recipe (Classic Canadian Style)
  • Split Pea Soup with Ham
  • Butter Tarts Recipe

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