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Peameal Bacon

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jamesm Jan 18, 2007 07:59 PM

My girlfriend's mom bought us a giant amount of good quality peameal bacon. Why, I have no idea. I've never said anything about peameal bacon to her in my life. Anyway, I've not eaten a ton of bacon in my time. Is there anything interesting to do with it, other than frying it up with some eggs, or making a sandwich?

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  1. HaagenDazs RE: jamesm Jan 18, 2007 08:02 PM

    Excuse my ignorance, can you explain what peameal bacon is? Seriously, I've never heard of it.

    9 Replies
    1. re: HaagenDazs
      Karl S RE: HaagenDazs Jan 18, 2007 08:09 PM

      It's what Americans uniquely call Canadian bacon. Canadians and others call it peameal bacon.

      1. re: Karl S
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        FlavoursGal RE: Karl S Jan 18, 2007 09:02 PM

        I've only seen it called "peameal" bacon since moving to Ontario. It seems that the outside used to be coated in pea meal; now it's coated in cornmeal.

        It's called "back bacon" in Quebec, and I believe it's sold meal-less.

        1. re: Karl S
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          RiJaAr RE: Karl S Jan 18, 2007 09:04 PM

          canadians call it canadian bacon

          1. re: RiJaAr
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            FlavoursGal RE: RiJaAr Jan 18, 2007 10:49 PM

            Actually, I've never heard an Eastern Canadian (and I'm including Ontario in this category) call it Canadian bacon - it's either back bacon or peameal bacon. Perhaps in Western Canada, where you're from, it is.

            But I HAVE seen it referred to in the U.S. (on menus and in recipes and periodicals) as Canadian bacon.

            1. re: RiJaAr
              redearth RE: RiJaAr Apr 9, 2009 10:07 AM

              No, we don't.

              1. re: RiJaAr
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                beggsy RE: RiJaAr Dec 27, 2009 03:09 PM

                I'm in Canada and have only ever called it 'back bacon'.

              2. re: Karl S
                Davwud RE: Karl S Apr 9, 2009 06:47 PM

                The only thing Canadian bacon and peameal bacon have in common is they're both make from the loin.

                DT

              3. re: HaagenDazs
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                Uncle Ira RE: HaagenDazs Jan 18, 2007 08:11 PM

                I had never heard of it either... Found this on Wikipedia:

                "Canadian bacon" is a term used in the United States and Canada, but with differing meanings. In the United States it refers to any lean meaty cut of bacon, but in Canada, "Canadian bacon" refers to a specific variety of unsmoked lean bacon that has been sweet pickle-cured and coated in yellow cornmeal, which is also known as "peameal bacon".

                1. re: Uncle Ira
                  jayt90 RE: Uncle Ira Apr 9, 2009 06:27 PM

                  The Wiki entry is accurate, except for one detail: peameal bacon is cut and cured from the 'strip loin' part. The other part (tenderloin) is smaller, and rounder, and more often than not smoked after brining, and called back bacon.
                  I won't go into the cooking aspect, as Paulustrious has done it really well..

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                jamesm RE: jamesm Jan 18, 2007 08:12 PM

                It's what Bob and Doug would call back bacon. Maybe I should just serve it with a Molson stubby and a smoke.

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                  cheryl_h RE: jamesm Jan 18, 2007 08:49 PM

                  Use it in place of pancetta. It's leaner but like pancetta it's cured but not smoked. My Italian roommate from college days used it for pasta carbonara and other great dishes when she couldn't get pancetta.

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                    peppermint pate RE: jamesm Jan 18, 2007 08:55 PM

                    Peameal bacon is great! For starters, you can make a classic eggs benedict with it. For a great sandwich, I like peameal with cheddar, arugula, tomatoes and honey mustard on a toasted bun. Like cheryl-h said, you can also use it in place of pancetta, though it's meatier/less fatty.

                    1. pikawicca RE: jamesm Jan 18, 2007 11:38 PM

                      Well, another instance of learning something from Chowhound that I had no idea of.

                      1. Paulustrious RE: jamesm Apr 9, 2009 02:33 PM

                        It can be eaten raw if thinly sliced. Think of it in the same way as smoked salmon. Have a dipping sauce, preferably slightly acidic. Once sliced very thinly it can be used as a wrap. I once added pieces to a cerviche and it was very good.

                        It does not freeze well at all, it changes texture somehow. Avoid storing it in a sealed plastic bag, it goes slightly slimy. The cornmeal acts as an evaporative layer that dries the outside and helps preserve it. Cut pieces from alternate ends in the same way as you would if dry-aging meat. That way it will last two weeks. If you want it to last longer store it in brine.

                        Strips of it go well in a pea soup.

                        Thick (room temperatures) pieces flash fried give you a bacon steak. It gets tougher the more it is cooked. It can be used to replace ham in quiches, or added to sauerkraut.

                        And this is going to sound odd, but it goes well with jam/jelly, especially a citrous one such as lime, Seville orange etc.

                        For our UK readers, it is similar to a back bacon cut but with the fat and the 'leg' removed. It is usually sliced fairly thick, 1/4 inch or so. I tried roasting it once

                        1 Reply
                        1. re: Paulustrious
                          Davwud RE: Paulustrious Apr 9, 2009 06:50 PM

                          I buy large pieces and make up a few zip top bags for the freezer. It's not as good as fresh but it's fine when thawed.

                          DT

                        2. c
                          chefrumbelphish RE: jamesm Dec 27, 2009 11:02 AM

                          As a chef of 10 years i just discovered a new love, PEAMEAL BACON! isn't anything pork delicious! try frying it, slap it on a piece of toast slathered in truffled liver pate w/ a fried egg on top! forget about it.

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