How to make Peameal Bacon and Back Bacon

As I’ve mentioned before, one of the annoying things about living away from my homeland is the lack of availability of many of the grocery basics, treats, and general comfort foods of home. For the most part, they’re easy enough to make, once I put my mind to developing a recipe (Tiger Tail Ice Cream, or Honey Garlic Cooking Sauce, for instance!)

Recently, I was disappointed with a purchase of “Canadian bacon” (we don’t call it that – it’s back bacon!). I lamented the lack of availability of not only GOOD back bacon, but also peameal bacon. My husband had never even heard of peameal bacon, and had only ever had “Canadian Bacon” as they sell it here in the USA… anemic, flavourless, very blah ham product. This was a situation that needed to be rectified!

So, I did some research on recipes and techniques, and created a recipe of my own, using the flavours I wanted. I ordered a few necessary items – including Prague Powder, which I’d never even heard of – and then called my husband to let him know that I was taking up a new hobby – curing meat. You know you’ve married well when such a declaration isn’t met with some variation of “WTF? Because we don’t have enough hobbies?”, but with “Awesome! I’ve been meaning to take up smoking meats! We can do both!”!

Anyway, both back bacon and peameal bacon start out the same – soaking in a flavourful brine for a few days – and then veer off in different directions from there:

Peameal Bacon is then rolled in cornmeal (Back in the day it was crushed up dried peas), wrapped, and chilled. It’s then cut into thick slices and fried up as needed, usually served in sandwiches. So far as I can tell, peameal sandwiches are mostly a Toronto thing… I have no idea why. They’re fantastic!

Back Bacon skips the cornmeal, and gets smoked until fully cooked. You can serve it as-is, though it’s usually reheated in some form: fried as part of breakfast or in a sandwich, or thinly sliced and used to make pizza. I promise you, making a pizza with this will wreck you for all other pizzas. I made a spicy Hawaiian one the other day – back bacon, pineapple, thinly sliced jalapenos, and a drizzle of sriracha.. spectacular!

Says Porter: “It has a better texture than the stuff I’ve had – firm but not stringy or chewy. Much better flavor, more character. I definitely see a big difference, and I’m not going back”

While back bacon requires smoking – usually requiring special equipment / technique – peameal bacon is ridiculously easy to make, and requires no special skill or equipment. I was really kicking myself for not having done it sooner!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Spread the love

3 thoughts on “How to make Peameal Bacon and Back Bacon

  1. I am wondering how you arrived at 2 Tbsp of Prague powder for this recipe. Maybe it is supposed to be 2 tsp? I ordered some and it says that a typical cure is 2 tsp per 5 pds of meat. But I’ve not had any experience, so maybe this kind is supposed to use more? I just don’t want to use triple what I should.

    Thanks for posting your recipe, I am in exactly the same situation as you re: comfort foods of home. Still wondering why the States haven’t caught on to the sweet loveliness of the caramilk bar.

    1. I was confused by that too, but had done a bunch of reading on using it in the process, and that’s what it came out to. It’s the amount I use, and the cure comes out perfectly each time, so.. I have no idea?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.