Canadian Bacon
Canadian Bacon, also known as Peameal Bacon, is made from the lean loin of the pig. Unlike American belly bacon, it is much leaner and is wet-cured in a brine. It is traditionally rolled in cornmeal or breadcrumbs and then pan-fried or lightly smoked.
Ingredients(for 1 kg)
Instructions
Preparing the Brine
15 minutesWarm water, curing salt, sea salt, brown sugar, and maple syrup in a pot until everything is dissolved. Add black pepper. Allow to cool completely before adding the meat.
Wet Curing
5-7 daysFully submerge the loin in the cooled brine and weigh it down with a plate to keep it submerged. Store in the refrigerator at 2–4 °C and turn daily.
Drying and Rolling in Cornmeal
1-2 hoursRemove the loin from the brine, rinse, and pat thoroughly dry with paper towels. Allow to air-dry for 1–2 hours until the surface is tacky. Then generously roll in cornmeal and press evenly.
Smoking (optional)
2-4 hoursSmoke the bacon at 80–100 °C over apple and maple wood until an internal temperature of 68–72 °C is reached. Alternatively, the cured bacon can also be sliced and pan-fried directly without smoking.
Pro Tip
The meat should air-dry for at least 1 hour after curing before being rolled in cornmeal – this helps the crust adhere better.
Glossary Terms
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