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What is Canadian Bacon?

Unlike other types of Bacon, Canadian Bacon (or Peameal Bacon) is a brined, unsmoked center cut pork loin. After the curing process (3-4 days) the loin is rinsed in cold water and in today's times is rolled in a cornmeal coating. Historically, the bacon was rolled in a fine meal made from ground and dried peas. The switch to cornmeal happened when cornmeal became more readily plentiful.

In the first photo is a raw brined center cut pork loin that has been rolled in cornmeal.  In the second photo I have brushed the outside of the roast with Dijon Mustard and fresh Cracked Black Pepper which I will let sit in the fridge over night, about 12 hours. An hour or so before baking the meat, I allow the roast to come to room temperature and bake in a tinfoil covered baking sheet with 1/2" of Gingerale at 250 degrees for one hour.  Then I remove the tinfoil and continue to bake until I hit my internal temperature of 155 Degrees. Tenting the roast as it comes out of the oven and allowing it to rest for 15 minutes or so will bring the internal temperature to about where I want it to be.

The 3rd Picture in this series is the baked and rested Peameal Roast. Pulling it from the oven at 155 degrees and allowing the carry over cooking to carry on while resting. The low baking temperature has allowed me to get an optimal yield. If you compare pictures 2 and 3, you'll notice there has been very little shrinkage of the final product. Picture 4 is the raw peameal (picture 2) that has been sliced and panfried. It is excellent on eggs benedict, hot sandwiches, an accompaniment to breakfast eggs, or even as a dinner served with a nice cheese sauce.

This page last modified on Friday, July 29, 2011