How to Make Peameal Bacon: Dry Cured (Episode 25)
Recipe Information
Peameal Bacon
Cultural Context
Originating in Canada, peameal bacon is made from lean back pork loin that is wet-cured and rolled in cornmeal. Traditionally served at breakfast, it has become a beloved staple in Canadian cuisine, often enjoyed in sandwiches or alongside eggs. Its unique preparation and flavor have led to variations and adaptations, making it popular beyond Canada, especially in brunch menus worldwide.
pork loin
🥗Healthier: turkey loin
💰Cheaper: pork shoulder
Turkey loin is leaner, while pork shoulder is less expensive.
cornmeal
🥗Healthier: ground oats
💰Cheaper: flour
Ground oats provide a healthier coating, while flour is more economical.
Prepare the pork loin by removing all fat and silver skin until only smooth muscle remains.
Cut the pork loin into four pieces, each weighing between 1.5 to 2 pounds.
Weigh out 99 grams of cure mixture for the pork loin pieces.
Vacuum seal the pork loin pieces with the cure mixture in a bag.
Refrigerate the vacuum-sealed pork loin for 7 days to cure.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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