Peameal bacon is a distinctly Canadian specialty that transforms pork loin into a tender, flavorful delicacy through a traditional wet-curing process followed by a coating of cornmeal that gives it both its name and characteristic golden appearance. Originally rolled in ground dried peas (hence “peameal”), this iconic Canadian bacon uses cornmeal today, creating a slightly crunchy exterior that contrasts beautifully with the juicy, mildly salty interior. Unlike regular bacon which comes from pork belly, peameal bacon is made from the lean pork loin, resulting in a much leaner product that’s closer to ham in texture but with bacon’s beloved cured flavor. This beloved Canadian staple is most famous as the star of peameal bacon sandwiches served on crusty buns, but it’s equally delicious sliced thick for breakfast, diced into salads, or used as a premium ingredient in various dishes. This recipe serves 8-10 people and brings the authentic taste of Canadian butcher shops to your home kitchen through traditional curing methods.
Ingredients
For the wet cure:
- 3-4 pound boneless pork loin, trimmed of excess fat
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon pink curing salt (sodium nitrite)
- 2 teaspoons black pepper
- 1 teaspoon ground bay leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 4 cups cold water
For the coating:
- 1 cup fine cornmeal
- 2 tablespoons vegetable oil (for cooking)
Preparing the Pork Loin
Select a high-quality boneless pork loin that’s evenly shaped and well-marbled but not overly fatty. Trim any excess fat, leaving a thin layer for flavor and moisture. The meat should be firm and pink with no off odors.
Pat the pork loin completely dry with paper towels. This step is important for proper cure adhesion and prevents dilution of the curing mixture.
Using a sharp knife, score the fat cap lightly in a crosshatch pattern about 1/4 inch deep. This helps the cure penetrate more evenly and prevents the meat from curling during cooking.
Creating the Wet Cure
In a large bowl, combine the kosher salt, brown sugar, pink curing salt, black pepper, ground bay leaves, garlic powder, thyme, and sage. Mix thoroughly to ensure even distribution of all ingredients.
Add the cold water and stir until all the salt and sugar are completely dissolved. The mixture should be clear with no undissolved particles remaining. This creates the wet brine that will cure the pork.
Taste the brine – it should be quite salty with noticeable sweetness and spice flavors. The concentration is what allows it to properly cure the meat over several days.
Curing the Pork
Place the pork loin in a non-reactive container such as a glass dish or food-grade plastic container. Pour the wet cure over the meat, ensuring it’s completely submerged. If needed, weigh it down with a plate to keep it under the brine.
Cover the container tightly and refrigerate for 5-7 days, turning the meat once daily to ensure even curing. The meat will gradually change color from pink to a deeper, cured appearance.
During the curing process, you may notice the brine becoming slightly cloudy or developing a mild aroma. This is normal and indicates the curing is progressing properly.
Preparing for Coating
After the curing period, remove the pork from the brine and rinse thoroughly under cold running water to remove excess salt from the surface. Pat completely dry with paper towels.
Let the cured pork air-dry in the refrigerator, uncovered, for 2-4 hours or overnight. This develops a slightly tacky surface called a pellicle, which helps the cornmeal coating adhere better.
The meat should have a firm texture and a slightly deeper color than fresh pork, indicating successful curing. It should smell pleasantly smoky and cured rather than raw.
Applying the Cornmeal Coating
Spread the fine cornmeal on a large plate or shallow dish. Roll the cured pork loin in the cornmeal, pressing gently to ensure even coverage on all surfaces. The cornmeal should form a complete coating with no bare spots.
Pay special attention to the ends and any seams where the coating might be thinner. A thorough, even coating is essential for authentic appearance and texture.
Gently shake off any excess cornmeal and place the coated pork on a wire rack. Let it rest for 30 minutes to allow the coating to set before cooking.
Cooking Methods
For traditional peameal bacon sandwiches, slice the coated pork into 1/4-inch thick rounds. Heat a skillet over medium heat and cook the slices for 2-3 minutes per side until the cornmeal coating is golden and crispy and the meat is heated through.
For breakfast servings, slice slightly thicker (about 1/2 inch) and cook the same way, allowing a bit more time to ensure the center is properly warmed. The exterior should be golden and slightly crunchy.
Avoid high heat, which can burn the cornmeal coating before the meat is properly heated. Medium heat allows for even cooking and proper browning.
Serving Suggestions
The classic presentation is thick slices served on a crusty Kaiser roll or hamburger bun, often with mustard and sometimes lettuce and tomato. This creates the iconic peameal bacon sandwich beloved across Canada.
For breakfast, serve sliced peameal bacon alongside eggs, hash browns, and toast. The lean meat provides excellent protein without the greasiness of regular bacon.
Peameal bacon is also excellent diced and added to salads, pasta dishes, or used as a pizza topping where its mild flavor and tender texture shine.
Storage and Handling
Once coated, the peameal bacon should be used within 5-7 days when stored in the refrigerator. Wrap it loosely to allow air circulation while preventing the cornmeal from becoming soggy.
The uncoated, cured pork can be frozen for up to 3 months, then thawed and coated with cornmeal when ready to use. This makes it practical to prepare larger batches.
Always slice just before cooking to maintain the best texture and prevent the cornmeal coating from becoming gummy or falling off.
Historical Significance
Peameal bacon represents a unique chapter in Canadian food history, developed as a way to preserve pork before refrigeration was widespread. The original pea coating was both practical and economical, using readily available dried peas ground into meal.
The transition to cornmeal occurred as corn became more readily available and provided a superior coating that stayed crispier and had better appearance when cooked.
Quality Tips
The key to excellent homemade peameal bacon lies in using high-quality pork loin and maintaining proper temperatures throughout the curing process. The pink curing salt is essential for both safety and the characteristic color and flavor.
Don’t rush the curing process – proper time allows the flavors to develop fully and ensures food safety. The end result should have a firm texture similar to ham but with a milder, more delicate flavor.
This homemade version delivers the authentic taste and texture that has made peameal bacon a beloved Canadian specialty, bringing the tradition of old-fashioned butcher shops into modern home kitchens with satisfying, delicious results.
