Canadian bacon, also known as back bacon or peameal bacon, is a beloved cured meat that has a rich history, unique flavor, and widespread popularity. Originating in Canada, this variation of bacon is made from pork loin, which gives it a leaner and meatier texture compared to traditional bacon made from pork belly.
The history of Canadian bacon can be traced back to the late 19th century when immigrants from the United Kingdom brought their culinary traditions to Canada. Back then, traditional bacon was made from pork belly, but due to the scarcity of pork bellies in Canada, the use of pork loin became a popular alternative. To preserve the meat, pork loin was brined and rolled in peameal (cornmeal), which served as a practical and affordable solution. Over time, this method became the signature preparation for Canadian bacon.
One of the defining characteristics of Canadian bacon is its flavor. It offers a delicate balance of saltiness and natural sweetness, which is complemented by the spices used in the curing process, such as black pepper and paprika. The lean nature of the pork loin results in a meaty and slightly chewy texture, making it a unique and delicious alternative to traditional bacon.
Canadian bacon has gained popularity not only in Canada but also in other parts of the world. It is widely enjoyed for its versatility and distinctive taste. In Canada, it is a staple ingredient in the classic breakfast dish “eggs Benedict,” where it is served on top of a toasted English muffin with poached eggs and hollandaise sauce. It is also commonly used in sandwiches, adding a savory touch to creations like the “peameal bacon sandwich.” Furthermore, Canadian bacon can be used as a pizza topping, in salads, or simply enjoyed on its own as a flavorful addition to any meal.
Overall, Canadian bacon offers a unique flavor profile and a leaner alternative to traditional bacon. Its history, with roots in the scarcity of pork bellies, has transformed it into a beloved and versatile cured meat. Whether enjoyed in classic dishes or used creatively in various recipes, Canadian bacon continues to be cherished for its distinct taste and culinary versatility.
Canadian bacon (home cured)
Ingredients
- 3 Lbs pork loin boneless
- 1 Tbsp black pepper
- 1 Tbsp paprika
equilibrium brine ingredients
- curing salt optional, for color and preservation
- kosher salt
- brown sugar
Instructions
- Trim the pork loin of any excess fat and silver skin, leaving a lean piece of meat.
- In a bowl, combine the kosher salt, brown sugar, black pepper, paprika, and curing salt (if using). Mix well to create the curing rub.
- Rub the curing mixture all over the pork loin, ensuring it is evenly coated. Place the pork loin in a resealable plastic bag or airtight container.
- Refrigerate the pork loin for 4-7 days, flipping it over every day to redistribute the curing mixture and ensure even curing. The longer you cure it, the more intense the flavor will be.
- After the curing period, remove the pork loin from the bag or container and rinse it thoroughly under cold water to remove any excess salt and spices. Pat it dry with paper towels.
- At this point, you can roll the cured pork loin in cornmeal if you want to achieve the traditional peameal bacon texture. However, if you don’t have cornmeal or prefer a different texture, you can skip this step.
- Preheat your oven to 350°F (175°C). Place the pork loin on a wire rack set inside a baking dish to catch any drippings.
- Bake the pork loin for about 45-60 minutes, or until it reaches an internal temperature of 145°F (63°C).
- Once cooked, remove the Canadian bacon from the oven and let it rest for a few minutes before slicing.
- Slice the Canadian bacon into thin slices and serve it as desired. It can be enjoyed in sandwiches, with eggs, or used as a topping for pizzas and salads.
