Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec—joking, joking....Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Regardless, we love Toronto. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard.
Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.
Ingredients
Makes about 4 pounds (1.8 kg)
Preparation
Step 1
1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
Step 2
2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
Step 3
3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
Step 4
4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
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Reviews (14)
Back to TopMy wife and I are Essex County Ontario transplants to the Southern United States for 30 years and had to rely on friends and relation to bring us Peameal when visiting. It just isn't available south of the border. This recipe really creates great bacon and although we cut back on the salt and Prague powder, it's unmistakably the delicious taste of home. Always a batch in process.
Xander & Zeta
Knoxville, TN
10/13/2023
That looks like a "wet equilibrium" cure, with total weight of brine and meat equal to 5 kg, so the amount of prague powder should only need to be around 12.5g (.25%). Your recipe calls for around 34g, way too much. Pure speculation on my part but injecting that might reduce your margin for safe use a bit more on top of that.
Anonymous
Madison WI
3/29/2023
Thanks for reprinting this! I got a different Joe Beef book for Christmas last year (from my cousin in Canada, I'm in Chicago) so really glad to see the source. I tried this for the first time, here's a few notes on how it went for me: - I used a jug of distilled water for the brine, and refrigerated it to try to keep things below 40°F - my first problem was that the maple syrup wouldn't dissolve in the cold water. I had to heat up the completed brine for a couple of minutes, then I was able to stir it uniformly - this meant that the brine was now in the danger zone, up above 70°F. I put it in the fridge to try to get it to a safe temp - I checked later and it was in the 60s. I was short on time so I took a one-time only risk and added the meat to it, then immediately put it in the fridge. Next time, I'll prep the brine the night before so it gets to a safe temp first - it wasn't until I unpacked the loin that I found it was two smaller loins packed together. Since they weren't as thick as anticipated, I skipped injecting. I will definitely try injecting with a bigger loin! - the mustard seeds and peppercorns don't dissolve, so I'm not sure how much flavor I'm really getting from them. I think as someone else mentioned I'll try pickling spice next time - I cooked at 300°F with convection to 145°F internal temp, but the initial mouthfeel seemed overly tender and chewy. I put it back in the still warm (but off) oven for a few more minutes, and liked it much better. Next time I'll try to 150 and see if that's the sweet spot - I was worried that it might taste too salty, since I didn't get a chance to desalinate. Happily, that wasn't the case! - I used fine grain cornmeal, I'd like to try it again with a coarse or medium grind - before cooking, I coated mine with regular yellow mustard. Initially I found that it was too viscous and would peel off the cornmeal. I solved this by diluting the mustard in a bowl with 1 or 2 splashes of water. Painted on nicely. Then I sprinkled demerara sugar all over it. Next time, I'd like to try with honey mustard - I used applesauce as my topping, but I'd like to try with bacon jam - I'd also like to try it in the smoker with applewood chips
Steve Moore
Chicago
12/26/2022
Ok, so i have made this 3 times in the last seven weeks, two batches of 2 lbs each, using smaller loins since I did not have an injector. Bought the injector last week and did 4 pounds. Its all gone!! First, the three of us who eat this are are 9 to 66 years old, so we have young and old tastebuds. While not too salty (thats subjective) I cut the Kosher salt to 1/2 cup for 4 pounds. Prague salt I use the recipe amount. For me there was a certain je ne sais pas pourquoi missing. So I looked at all other recipes again and decided to add pickling SPICE (NOT SALT) and we like it better. I use 1/3 of a cup of pickling spice, wrapped it in cheesecloth, and boiled it ina cup of water. Let cool and pit it all into the brine mixture.
Anonymous
Edmonton Canada
8/7/2022
I make my little hams, just using a ham cure recipe, but Morton's Tender Quick instead of Prague Powder#1. Oh and I toss in a pint of home made maple syrup, for good measure. Then smoke for 3.5 hrs, or 150 degrees whichever comes first. Usually they coincide with my smoker.
Chasf71
Rockford, Michigan
7/3/2021
So tasty and tender and juicy! Even better than the ones I would get at St. Lawrence Market in Toronto. I didn't have Prague 1 Powder and it still came out great.
kbpoole
Los Angeles, CA
3/11/2021
Can anyone confirm this is the correct amount of Prague 1 powder? Everything I’m reading says this is quadruple what it should be. Am I reading this wrong? Giving 4 stars with the assumption the Prague powder is correct.
Wax2theMax
NYC
1/6/2021
Still out for review because I’m not done but I have a question... How long does the cured loin last uncooked?
1105mobrien5829
Downers Grove IL
7/4/2020
Amazing! It tastes like the peameal bacon I have purchased in Toronto but Better! Its a winner. Thanks you.
katiposch
Grand Island, NY
1/5/2020
This is the best and closest to the real thing! Was so sad when we were not able to bring it back to the states from Ontario. We've made this 9 times! Prague Powder can be purchased online at the modernist pantry.
judyjeffh
Trout Run PA
11/23/2015
We have been making this for a year or so. Reminds us of our trips to Ontario to fish! Wonderful memories! It was a highlight of the trip, back in the day to bring back peameal bacon. This duplicates the Canadian peameal completely!
judyjeffh
Montoursville PA
2/22/2015
I have not made this yet, but hope to soon. I do have a question that hope someone out there can answer. Since this makes approx. 4 lbs. can the recipe be made, then sliced and frozen. If so, should I do this before putting it on the griddle. It would be great to have this in freezer and just pull out as many pieces as needed and then cooking it on my griddle. Thanks.
hicarolhi
Ohio
8/7/2013
Absolutely fabulous - just like the peameal bacon we eat when visiting family in Canada. Served this for breakfast on Thanksgiving day and it was a huge hit with everyone. So glad to have found a recipe for one of my favourite tastes from home!
Canadian_Transplant
11/24/2012
To answer a few questions: the pink powder is variously called Instacure #1 or Prague powder #1 and is used for the curing of meats (to prevent botulism, etc.). It contains a small amount of sodium nitrite. A pretty good explanation can be found here: http://johndlee.hubpages.com/hub/Whats-the-Difference-Between-Insta-Cure-1-and-Insta-Cure-2-Understanding-Which-You-Need-and-Why . The curing process involves the migration of the sodium nitrite (and the flavorings) into the meat. By injecting the liquid into the middle, you are speeding up this process and making sure that all of the meat is treated.
Anonymous
Champaign IL
9/4/2012
Having grown up near Niagara Falls, peameal bacon was a special treat after a trip across the border. I was always shocked to see what stores called Canadian Bacon in other places! This is my second go with the bacon, because the first was eaten so fast by my company I barely got to taste it! I made it according to the directions execept I didn't have the 'cure' ingredient-easy! FABULOUS! I am going to try slicing it and freezing it and maybe it will last longer!
capers
Raleigh, NC
6/29/2012
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