Introduction
Beloved across Canada, peameal bacon is a type of back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal. Originally, it was rolled in crushed yellow peas, hence the name ‘peameal.’ This delicious treat is known for its sweet and juicy flavor, making a great breakfast staple or sandwich topper.
Ingredients
- 3 pounds boneless pork loin, trimmed of excess fat
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon pickling spice
- 1 teaspoon Prague powder #1 (optional for color retention)
- 1 cup coarse ground yellow cornmeal
Instructions
- In a large container, combine water, kosher salt, brown sugar, pickling spice, and Prague powder. Stir until the salt and sugar are dissolved completely to create the brine.
- Submerge the pork loin in the brine, ensuring that it is completely covered. Cover the container and refrigerate for 3 to 5 days to cure the pork loin.
- Once the pork loin is cured, remove it from the brine and rinse under cold water to remove any remaining spices. Pat dry with paper towels.
- Preheat your oven to 350 degrees F (175 degrees C).
- Roll the brined pork loin in the cornmeal until it is evenly coated on all sides.
- Place the coated pork loin on a rack in a roasting pan and bake in the preheated oven for about 90 minutes, or until the internal temperature reaches 150 degrees F (65 degrees C).
- Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and prevents the meat from drying out.
Serving Suggestions
Slice the peameal bacon thickly and serve as a part of a hearty breakfast with eggs, toast, and hash browns, or use it to create a Canadian twist on a classic BLT sandwich. Enjoy!
Storage
Leftover peameal bacon can be stored in the refrigerator for up to a week. For longer storage, slice and wrap individual portions before freezing.