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Suz’s REAL Canadian Bacon
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American’s seem to love ‘canadian bacon’. Canadians visiting the US are always puzzled because the product on US menus bares no resemblance to any type of bacon eaten in Canada. It’s more like a slice of overly processed ham – and always disappointing. The US product seems to be trying to imitate two Canadian meat staples: back bacon and peameal bacon. If you want to try real Canadian bacon that you would get in Canada, here’s the recipe. It’s remarkably easy to do!
Trivia point: Why isn’t it called cornmeal bacon? Originally, the cured pork loin was rolled in crushed dried yellow peas, to absorb moisture. Over time, that became cornmeal, which was likely easier to find and cheaper. The original name stuck though: peameal bacon. The name doesn’t matter though – a bacon by any other name will still taste yummy.
Ingredients
1 – 2 quarts/litres water (split for three purposes)
1/2 C Morton’s Curing Salt (OR 1/2 C kosher salt + 1 t Prague powder #2)
1/2 C maple syrup (real maple syrup – not maple flavored syrup)
1/4 C brown sugar
2 bay leaves
2 smashed garlic gloves
1/2 T black peppercorns
1/2 t mustard seed (optional)
2 lb trimmed boneless pork loin roast
1/4-1/3 C cornmeal
Instructions
These instructions cover two end products: Peameal Bacon (Step 2) and Back Bacon (Step 3). The curing process is the same for both in Step 1.
Step 1: Curing the pork loin
Combine 2 C water, salt, syrup, sugar and seasonings in a sauce pan.
Heat to a boil and boil for 1 minute. Remove from heat and allow to cool to room temperature.
Add 2 C cold water and chill the brine thoroughly.
Place the pork loin in a sealable plastic or glass container and cover with the chilled brine. Submerge completely – add additional cold water if needed to cover.
Cover the container and place in fridge for 5-10 days. Turn the meat every couple of days for even curing.
When ready to make your bacon, remove the pork loin from the container and rinse well.
Cover the pork loin with fresh cold water and soak for 30-60 minutes in the fridge (to remove excess salt).
If you want to make both peameal and back bacon, cut the pork loin in two pieces for the amount you want of each.
Step 2: Peameal Bacon (no smoking required)
Remove the cured pork loin from the soaking water and dry with paper towels.
Roll the cured pork loin in corn meal to completely cover, including the ends.
Place the cornmeal coated bacon on a plate, uncovered, and place in the fridge for 1 day to continue drying.
Remove from the fridge and slice to desired thickness. Pan fry in nonstick or lightly oiled pan 1-2 minutes to brown each side.
Ready to enjoy!
Step 3: Back Bacon (smoking required)
Remove the cured pork loin from the soaking water and dry with paper towels.
Place in 225F smoker with applewood, maple or your favorite wood chip seasoning.
Smoke to an internal temperature of 140F, then remove.
Let rest for 30-60 minutes to cool.
To use, slice to desired thickness and pan fry each side 1-2 minutes.
Canadian traditional servings:
Fried peameal bacon or back bacon with fried onions on a bun/roll. Maybe with some mustard or chutney.
The best & only way bacon to use for traditional eggs benedict
Try eggs and home fried potatoes with peameal or back bacon, instead of side bacon.