Cuisine : Peameal Bacon - Steps to prepare this Canadian item

 

Peameal Bacon

Introduction

Peameal bacon is a Canadian specialty, often referred to as “Canadian bacon” in the U.S. However, it differs from the American version (which is usually smoked and more like ham). Peameal bacon is made from lean, boneless pork loin that has been wet-cured (brined) and traditionally rolled in ground dried yellow peas — though today, cornmeal is most commonly used.

Originating in Toronto in the 1800s, peameal bacon is juicy, tender, and mildly salty with a slightly tangy flavor from the brine. It's not smoked, which distinguishes it from many other bacon types. It can be pan-fried, grilled, baked, or cooked on a griddle, and is a staple in Canadian breakfasts, often served on a bun or as part of a hearty plate.

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Ingredients

For Curing (Brine):

• 1 pork loin (boneless, about 3–4 lbs / 1.5–2 kg)
• 1/4 cup kosher salt
• 1/4 cup brown sugar (or maple syrup for a Canadian twist)
• 1 tablespoon pink curing salt (Prague Powder #1) – optional but recommended for safety and flavor
• 4 cups cold water
• 1 teaspoon black peppercorns
• 2 cloves garlic, crushed
• 2 bay leaves

For Coating:

• 1/2 to 3/4 cup yellow cornmeal (or traditional peameal if available)

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How to Prepare Peameal Bacon (Step-by-Step)

Step 1: Prepare the Brine

1. In a large pot or bowl, mix salt, brown sugar, curing salt (if using), garlic, peppercorns, and bay leaves in the water.
2. Stir until everything is fully dissolved.
3. Chill the brine in the fridge until cold (important to keep meat safe).

Step 2: Brine the Pork

1. Trim the pork loin of any excess fat or silver skin.
2. Place it in a large non-reactive container (glass, stainless steel, or food-safe plastic).
3. Pour the cold brine over the meat, ensuring it's fully submerged. Use a plate or weight if needed.
4. Cover and refrigerate for 5 to 7 days, turning the meat once a day to ensure even curing.

Step 3: Rinse and Dry

1. After curing, remove the pork from the brine.
2. Rinse it thoroughly under cold water to remove excess salt.
3. Pat it completely dry with paper towels.

Step 4: Coat with Cornmeal

1. Spread cornmeal on a large tray or plate.
2. Roll the pork loin evenly in the cornmeal, coating all sides thoroughly.
3. Let it rest in the fridge, uncovered, for a few hours to allow the coating to adhere.

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How to Cook Peameal Bacon

Option A: Pan-Fried (sliced)

1. Slice the coated loin into 1/2-inch thick medallions.
2. Heat a skillet over medium heat, with a light amount of oil or butter.
3. Fry slices for 3–4 minutes per side, or until golden brown and cooked through.
4. Serve with eggs, toast, or on a bun with mustard.

Option B: Roasted Whole

1. Preheat oven to 375°F (190°C).
2. Place the whole coated loin on a roasting rack or tray.
3. Roast for 60–70 minutes, or until internal temperature reaches 145°F (63°C).
4. Rest for 10 minutes, then slice and serve.

Option C: Grilled (whole or slices)

1. Preheat grill to medium heat.
2. Grill the whole loin or thick slices, turning occasionally until cooked through.
3. Serve hot with your choice of sides or in sandwiches.

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Serving Suggestions

• In a bun with mustard (classic Toronto peameal bacon sandwich)
• Alongside eggs and hash browns
• In breakfast wraps or English muffins
• With maple syrup glaze for a sweet-savory twist