Here is the introduction paragraph: For those who are new to the world of cured meats, peameal bacon is a delicious and iconic Canadian delicacy that is definitely worth trying. But what exactly is peameal bacon, and how do you make it? To start, it's essential to understand the basics of peameal bacon, including its history, ingredients, and unique characteristics. Once you have a solid grasp of what peameal bacon is all about, you can move on to preparing the ingredients, which involves selecting the right type of pork belly and mixing it with a blend of spices and cornmeal. Finally, the curing and cooking process is where the magic happens, and with the right techniques, you can achieve a crispy, golden-brown peameal bacon that's sure to impress. In this article, we'll dive deeper into the world of peameal bacon, starting with a closer look at what makes it so special.

Understanding Peameal Bacon

Peameal bacon is a staple in Canadian cuisine, particularly in Toronto, where it originated. This delicious and savory meat product has a rich history and comes in various forms. To understand peameal bacon, it's essential to delve into its history, explore the different types available, and grasp what makes it unique. By examining the origins of peameal bacon, we can appreciate its evolution over time and how it has become an integral part of Canadian food culture. Additionally, learning about the various types of peameal bacon can help us navigate the different options available in the market. So, let's start by exploring what peameal bacon is and what sets it apart from other types of bacon.

What is Peameal Bacon?

Peameal bacon is a type of back bacon that originated in Toronto, Canada, and is made from lean pork loin that is rolled in cornmeal, typically yellow cornmeal, before being cured and smoked. The cornmeal coating gives the bacon a distinctive yellow color and a crunchy texture. Peameal bacon is often served as a breakfast food, and is commonly used in traditional Canadian dishes such as peameal bacon sandwiches and peameal bacon and eggs. It is also used as an ingredient in various recipes, including soups, stews, and salads. Peameal bacon is known for its mild flavor and tender texture, making it a popular choice for those who prefer a less salty and less smoky bacon. The name "peameal" is derived from the original practice of rolling the bacon in ground peas, which was later replaced with cornmeal. Today, peameal bacon is still made using traditional methods and is a beloved Canadian culinary staple.

History of Peameal Bacon

The history of peameal bacon dates back to the early 19th century in Toronto, Canada. The name "peameal" comes from the traditional practice of rolling the cured and smoked pork loin in a mixture of ground yellow peas, also known as peameal, to create a distinctive coating. This method was developed by William Davies, a Toronto butcher, who experimented with different ingredients to create a unique and flavorful product. Davies' innovative approach to curing and smoking pork led to the creation of peameal bacon, which quickly gained popularity among locals and eventually spread throughout Canada. Over time, the recipe has remained largely unchanged, with the traditional peameal coating remaining an essential component of this beloved Canadian delicacy. Today, peameal bacon is a staple of Canadian cuisine, often served at breakfast, in sandwiches, or as a side dish, and its rich history and cultural significance continue to be celebrated by Canadians and food enthusiasts around the world.

Types of Peameal Bacon

Peameal bacon is a type of back bacon that is rolled in cornmeal, typically yellow or white, before being cured and smoked. There are several types of peameal bacon, each with its own unique characteristics and flavor profiles. One type is the traditional peameal bacon, which is made from the lean meat of the pork loin and is cured with a combination of salt, sugar, and spices before being rolled in cornmeal. Another type is the smoked peameal bacon, which is smoked over low heat to give it a rich, savory flavor. Some producers also offer a nitrate-free version of peameal bacon, which is made without the use of added nitrates or nitrites. Additionally, some artisanal producers offer a dry-cured peameal bacon, which is cured with a combination of salt and spices before being air-dried to create a more concentrated flavor. Overall, the different types of peameal bacon offer a range of flavors and textures for consumers to enjoy.

Preparing the Ingredients

Preparing the ingredients is a crucial step in making a delicious and authentic peameal bacon. To start, it's essential to select the right pork loin, as this will determine the overall quality and flavor of the final product. In addition to choosing the right cut of meat, preparing the peameal coating and mixing the cure and spices are also vital components of the process. By carefully preparing each of these ingredients, you'll be able to create a peameal bacon that's both tender and full of flavor. In this article, we'll take a closer look at each of these steps, starting with the importance of selecting the right pork loin.

Selecting the Right Pork Loin

When selecting the right pork loin for making peameal bacon, it's essential to consider a few key factors to ensure you end up with a delicious and tender final product. First, look for a pork loin that is at least 1-2 pounds in weight, as this will provide enough meat to make a substantial batch of peameal bacon. Next, choose a loin that is relatively lean, with minimal visible fat, as excess fat can make the bacon too greasy and overpowering. You'll also want to opt for a loin that is boneless, as this will make it easier to slice and roll the meat during the curing process. In terms of the type of pork loin, you can use either a loin roast or a tenderloin, although the latter may be more prone to drying out if not cooked correctly. Finally, consider the origin and quality of the pork, opting for a locally sourced or heritage breed pork loin if possible, as these tend to have more complex and nuanced flavor profiles. By carefully selecting the right pork loin, you'll be well on your way to creating a truly exceptional batch of peameal bacon.

Preparing the Peameal Coating

Preparing the peameal coating is a crucial step in making peameal bacon. To start, you will need to grind the dried yellow peas into a fine powder using a spice grinder or food processor. Be careful not to overprocess the peas, as this can create a flour-like consistency that is not ideal for the coating. Once the peas are ground, sift them through a fine-mesh sieve to remove any lumps or large particles. Next, mix the ground peas with a small amount of cornmeal and a pinch of salt. The cornmeal will help to add texture and crunch to the coating, while the salt will enhance the flavor of the bacon. Finally, stir in a small amount of water to create a thick, paste-like consistency. The peameal coating should be thick enough to adhere to the bacon, but still be easy to spread evenly. If the coating is too thick, you can add a small amount of water to thin it out. If it's too thin, you can add a small amount of ground peas or cornmeal to thicken it up. With the peameal coating prepared, you are now ready to coat the bacon and move on to the next step in the process.

Mixing the Cure and Spices

When it comes to mixing the cure and spices, it's essential to combine the ingredients in the right proportions to achieve the perfect balance of flavors. Start by mixing the cure, which typically consists of salt, sugar, and nitrates or nitrites, in a small bowl. The cure is the foundation of the peameal bacon's flavor and texture, so make sure to use a high-quality cure that is specifically designed for curing meats. Next, add the spices, such as black pepper, pink curing salt, and brown sugar, to the bowl and mix until well combined. The spices add depth and complexity to the peameal bacon, so don't be afraid to experiment with different spice blends to find the one that you like best. Once the cure and spices are mixed, it's time to add the cornmeal, which gives the peameal bacon its distinctive texture and flavor. Mix the cornmeal into the cure and spice mixture until it's well combined, making sure to break up any clumps that may form. Finally, add the pink curing salt, which is essential for giving the peameal bacon its characteristic pink color and for preventing the growth of bacteria. Mix the pink curing salt into the mixture until it's fully incorporated, and then you're ready to apply the cure to the pork loin. By following these steps and using the right proportions of cure and spices, you'll be able to create a delicious and authentic peameal bacon that's sure to impress.

Curing and Cooking the Peameal Bacon

Peameal bacon, a staple of Canadian cuisine, is a type of back bacon that is rolled in cornmeal, giving it a distinctive yellow coating. To achieve this iconic dish, one must follow a series of steps that involve curing, coating, and cooking. The process begins with applying the cure and coating, where a mixture of salt, sugar, and spices is rubbed onto the pork loin, followed by a generous coating of cornmeal. This crucial step sets the stage for the curing process, where the bacon is left to sit for several days, allowing the cure to penetrate deep into the meat. After curing, the bacon is then cooked to perfection, resulting in a crispy exterior and a tender interior. In this article, we will delve into the world of peameal bacon, exploring the intricacies of applying the cure and coating, curing the bacon, and cooking the peameal bacon to achieve the perfect dish. By understanding these three key steps, home cooks can replicate this beloved Canadian classic in the comfort of their own kitchens.

Applying the Cure and Coating

Applying the cure and coating is a crucial step in making peameal bacon. After the pork loin has been cured, it's essential to apply a coating to enhance the flavor and texture. The traditional coating for peameal bacon is a mixture of cornmeal and spices, which provides a crunchy exterior and a subtle sweetness. To apply the coating, start by mixing the cornmeal and spices in a bowl, then gently rub the mixture all over the cured pork loin, making sure to cover it evenly. Next, place the coated pork loin on a wire rack set over a rimmed baking sheet or a tray, allowing any excess coating to fall off. This step is crucial in preventing the coating from becoming too dense and overpowering the delicate flavor of the pork. Once the coating is applied, the peameal bacon is ready to be cooked, either by pan-frying or baking. The coating will add a satisfying crunch to the bacon, while the cure will have infused the meat with a rich, savory flavor. By following these steps, you'll be able to create a delicious and authentic peameal bacon that's sure to impress.

Curing the Bacon

Curing the bacon is a crucial step in making peameal bacon, as it allows the meat to absorb the flavors and develop its signature texture. To cure the bacon, start by mixing together a cure made from a combination of salt, sugar, pink curing salt, and black pepper. The cure should be applied evenly to all surfaces of the pork loin, making sure to cover every inch of the meat. Next, place the coated pork loin on a wire rack set over a rimmed baking sheet or a tray, and let it cure in the refrigerator for at least 7 days, or up to 10 days for a more intense flavor. During this time, the cure will draw out moisture from the meat, creating a concentrated flavor and a tender texture. It's essential to massage the meat every day or two to help distribute the cure evenly and prevent any hot spots from forming. After the curing process is complete, remove the pork loin from the refrigerator and rinse off the cure under cold running water, then pat it dry with paper towels to remove excess moisture. The bacon is now ready to be rolled in cornmeal and cooked to perfection.

Cooking the Peameal Bacon

Cooking the peameal bacon is a crucial step that requires attention to detail to achieve the perfect balance of crispy exterior and tender interior. To cook the peameal bacon, preheat a skillet or pan over medium heat and add a small amount of oil to prevent sticking. Remove the peameal bacon from the refrigerator and let it sit at room temperature for about 30 minutes to allow the meat to relax and cook more evenly. Place the peameal bacon in the skillet, fat side down, and cook for about 4-5 minutes or until the fat starts to render and the edges start to brown. Flip the peameal bacon over and cook for an additional 4-5 minutes or until it reaches an internal temperature of 150°F (65°C). It's essential to not overcrowd the skillet, so cook the peameal bacon in batches if necessary. Once cooked, remove the peameal bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Let the peameal bacon rest for a few minutes before slicing it thinly and serving. It's recommended to cook the peameal bacon just before serving to ensure optimal flavor and texture. Cooking the peameal bacon can also be done in the oven, where it's placed on a baking sheet lined with parchment paper and baked at 400°F (200°C) for about 20-25 minutes or until it reaches an internal temperature of 150°F (65°C). Regardless of the cooking method, the key is to cook the peameal bacon low and slow to prevent it from becoming tough and dry. By following these steps, you'll be able to achieve a deliciously cooked peameal bacon that's sure to impress.