Make your own peameal bacon and back bacon. You can find both of them all over Canada but not so easily elsewhere. Luckily, theyre easy to make!.
As I’ve already said, one of the annoying things about living away from home is that I can’t get many of the basic foods, treats, and comfort foods that I’m used to.
Mostly, they’re not too hard to make once I get my mind set on making a recipe for something like Tiger Tail Ice Cream or Honey Garlic Cooking Sauce!
I recently bought some “Canadian bacon,” but we don’t call it that; we call it back bacon! I lamented the lack of availability of not only GOOD back bacon, but also peameal bacon.
My husband had only ever had “Canadian Bacon,” which is what we call it here in the US. He had never heard of peameal. anemic, flavourless, very blah ham product. This was a situation that needed to be rectified!.
So, I looked up some recipes and techniques and then made up my own recipe with the flavors I liked.
A few things I needed were sent to me, including Prague Powder, which I had never heard of before. I then called my husband to tell him I was starting a new hobby: curing meat.
When your spouse says something like, “WTF? Because we don’t have enough hobbies?” you know you’re married well when they respond with, “Awesome! I’ve been meaning to start smoking meats! We can do both!”
Smoking back bacon usually requires special tools or skills. Making pea meal bacon, on the other hand, is incredibly simple and doesn’t need any special tools or skills. I was really kicking myself for not having done it sooner!.
Peameal bacon also known as Canadian bacon, is a delicious staple in many households. The lean cornmeal-coated cured pork loin has a distinctive sweet and salty flavor that makes it perfect for breakfast, sandwiches, and more. But how long does it actually take to cook peameal bacon properly?
In this article, we’ll look at peameal bacon basics including optimal cooking times for various preparations. Whether you are frying up peameal slices, baking a whole roast, or grilling bacon steaks, we’ve got you covered on times and temperatures for perfectly cooked peameal bacon. Let’s get cooking!
For those unfamiliar, peameal bacon is wet-cured pork loin that has been rolled in cornmeal (historically yellow peas, hence the name) after brining. It is usually the loin section of pork, making it a very lean cut
Peameal bacon is quite different from American-style belly bacon in a few ways:
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It contains little to no fat, unlike fatty regular bacon.
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It is brined instead of smoked, so has a less intense flavor.
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The meat itself is tender when cooked instead of being crispy.
Popular ways to serve peameal bacon including frying slices, baking a whole roast, and grilling steaks or chops. Now let’s look at cooking times for each preparation.
How Long to Cook Sliced Peameal Bacon
The most common way to prepare peameal bacon is by slicing it into rounds and frying it in a skillet. Here is how long it takes:
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Optimal thickness for frying is 1/4 – 1/2 inch slices.
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Place slices in a cold skillet and turn heat to medium.
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Fry for 2-3 minutes per side, turning occasionally.
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Cook until browned with slightly crispy edges.
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Thinner slices will take less time, thicker slices up to 4 minutes per side.
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Drain fried bacon on paper towels before serving.
Frying offers the quickest peameal bacon cooking time and lets you easily control thickness and doneness.
How Long to Bake Peameal Bacon Roast
Baking a whole peameal bacon roast is delicious for serving a crowd. Here is how long it takes:
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Roast needs to be 2-3 pounds to serve 4+ people.
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Preheat oven to 375°F.
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Place roast on a rack in a roasting pan, fat side up.
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Bake for 1 hour 15 minutes – 1 hour 30 minutes.
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Internal temp should reach 145°F – 155°F when done.
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Tent foil if top browns too quickly.
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Let rest 5 minutes before slicing to serve.
Allow 15-20 minutes per pound for ideal roast timing. Use a meat thermometer for best accuracy.
How Long to Grill Peameal Bacon Steaks
You can also find peameal bacon steaks or chops for grilling. Follow these tips on times:
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Steaks are cut 1-inch thick or more.
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Preheat grill to medium-high heat.
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Grill steaks 4-5 minutes per side.
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Flip occasionally to prevent burning.
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Cook until internal temp reaches 145°F.
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Let rest 5 minutes before serving.
Thinner chops may only need 2-3 minutes per side. Monitor thickness and temp carefully.
Cooking Tips for Peameal Bacon
To achieve peameal bacon perfection, keep these tips in mind:
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Use medium heat to avoid burning the lean meat.
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Cook just until lightly browned but still tender inside.
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Drain on paper towels after cooking to remove excess grease.
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Let rest before slicing for juicier results.
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Add glazes or spices in the last few minutes only.
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Undercooking risks bacterial growth – use a meat thermometer.
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Overcooking will dry it out quickly – watch closely.
With proper technique, you can enjoy the full flavor of this Canadian specialty!
How to Tell When Peameal Bacon is Done
Determining doneness for peameal bacon comes down to:
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Appearance – Light brown color, slightly crispy edges
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Texture – Firm but still tender inside
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Temperature – 145°F-155°F internal temp
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Time – Follow recommended cooking times
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Juiciness – Meat should release clear juices
The biggest sign peameal bacon is done? When it reaches the ideal internal temperature for safety and taste!
Serving and Storing Leftover Peameal Bacon
Once cooked, follow these peameal bacon storage guidelines:
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Fully cool leftovers within 2 hours of cooking.
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Store cooled bacon in a sealed container for up to 4-5 days.
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Freeze bacon slices or pieces up to 2-3 months for longer storage.
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Thaw frozen peameal bacon refrigerated overnight before using.
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Reheat leftovers in a skillet or microwave until warmed through.
With proper storage, you can enjoy peameal bacon all week long on breakfast sandwiches, in pasta, and more!
Frequently Asked Questions
Here are some common peameal bacon cooking questions answered:
What’s the difference between peameal bacon and regular bacon?
Peameal bacon comes from pork loin so it’s very lean. Regular bacon is cut from fatty pork belly. Peameal bacon is brined while regular bacon is smoked.
Why does peameal bacon soak up so much grease when fried?
The cornmeal coating absorbs grease released during cooking. Drain fried peameal bacon well on paper towels to remove excess fat.
Can I use the same cooking times for thick-cut peameal bacon?
Thicker slices or chops will need more time to cook through fully. Follow temperature cues and times in recipes specifically for thicker cuts.
Is it safe to eat peameal bacon when still a bit pink inside?
Yes, since it is brined and fully cured. Always cook to the proper internal temperature for food safety.
Can I freeze leftover baked or grilled peameal bacon?
Cooled peameal bacon can be frozen in an airtight container or freezer bag for 2-3 months. Thaw in the fridge before using.
Amazing Peameal Bacon Recipe Ideas
Beyond breakfast, here are some tasty ways to use peameal bacon:
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Chopped in fried rice or pasta dishes
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Added to sandwiches, burgers, or pizza
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Pair with scallops or shrimp for surf and turf
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Wrap around asparagus spears or green beans
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Toss into hearty bean or vegetable soups
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Bake or grill whole then add to chopped salads
With its versatility, you can enjoy peameal bacon from morning to night!
Discover the Joy of Perfectly Cooked Peameal Bacon
Pay close attention to thickness, internal temperatures, and recommended cooking methods. In no time, you’ll be serving up this Canadian specialty with confidence.
How to Serve Peameal Bacon
It’s simple to make and serve this bacon—just cut it up and fry it like any other bacon. I like to use a little oil because the bacon is low in fat. unlike regular bacon).
I like to cook it in a nonstick pan, but you can also use a griddle or an outdoor grill.
After that, it’s usually served with eggs, toast, and maybe some canned beans as a breakfast food.
That is, it’s usually served as a breakfast when it’s not being ascended to its true calling:
Pea meal sandwiches are GLORIOUS, full stop.
I had peameal when I was younger in Winnipeg, but I had never had it in a sandwich until I was an adult and moved to the Toronto area.
Early on, I happened across the St Lawrence Market (Which is my absolute favourite market I’ve EVER been in, anywhere!). Not only is the St Lawrence Market where I first discovered Kozlik’s Mustard (The one true mustard, IMHO, I’m completely in love with the stuff)… it’s where I had my first peameal sandwich.
In its purest form, this sandwich really only needs a good bun, piled high with fried peameal slices. maybe a bit of mustard. (Especially Kozliks, obviously!).
Personally, I like to mix it up when making a peameal bacon sandwich. Sometimes I’ll fry and egg and eat it as a breakfast sandwich.
My favourite is basically doing a Canadian BLT. Sort of, anyway: Peameal slices, tomatoes, spinach instead of lettuce, and mayonnaise. but add in some red onion rings, a slice of sharp cheddar, and a bit of mustard.
How to Serve Back Bacon
SO, after all of my smack talk about American “Canadian bacon” on pizza. my favourite way to serve back bacon IS on pizza.
You can fry it up and serve it as breakfast bacon, just like any other bacon. You can also put it in a sandwich, fried or not—it’s already cooked, so you can serve it cold! but IMHO, pizza is where it really shines.
And yes, that includes on “Hawaiian” pizza… which is actually a Canadian invention!
I promise you, making a pizza with this will wreck you for all other “Canadian bacon” pizzas. I like to make a spicy Hawaiian- back bacon, pineapple, thinly sliced jalapenos, and a drizzle of Sriracha. spectacular!.
Sometimes I’ll use candied jalapenos… augh so good!
My book, “More Than Poutine: Favourite Foods from my Home and Native Land,” has a lot of great Canadian recipes, and this is one of them.
“More than Poutine” is a Canadian cookbook like no other. It was written by a Canadian who now lives outside of Canada and includes both traditional home cooking recipes and accurate homemade versions of many snacks, sauces, convenience foods, and other foods that are hard to find outside of Canada!
Order your copy here on this site, through Amazon, or through any major bookseller!