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Peameal Bacon

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

    9 Replies
    1. re: HaagenDazs

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

      1. re: Karl S

        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

          canadians call it canadian bacon

          1. re: RiJaAr

            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

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

              2. re: Karl S

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

                DT

              3. re: HaagenDazs

                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

                  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..

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

                1. 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.

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

                      1. 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

                          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. 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.