Set on a rack in a greased shallow pan. When my husband and I to drive to Toronto, we toss a styrene foam container into the trunk. When cornmeal became more plentiful and practical, processors switched over. A slice of Canadian bacon on eggs Benedict is both traditional and fantastically good. Amy had no clue how to cook until she became the food reporter for a daily newspaper in Minnesota. Who invented the first "Caesar Salad"? Strangely, the term "Canadian bacon" only exists inAmerican cuisine (and theaters in the mid-'90s). Submerge the pork loin in the brine, weighing it down with a plate if necessary to keep it submerged. Back bacon is descended from British bacon, slices of which are known to the English as rashers. Its definitely not bacon. 2022 BuzzFeed, Inc. All rights reserved. There's also more protein in Canadian bacon, which has about 12grams per serving. When ready to serve, slice the loin and fry them in a hot skillet that has been slicked with a little oil or butter. Try a Canadian baconburger. Canadian Bacon is a misnomer. It is much leaner than side bacon made only from the pork belly. The History of Food If the Canadian bacon is to be frozen, and the brining temperature is 40 f or below, can the pink salt not be used? Yes, you can omit it. Glaze and roast.

She is correct. How to make not only pickles but cure your own meats, such as Corned Beef, Canadian Bacon and Pastrami. Nueske's Applewood Smoked Canadian Bacon, 1-1/2 lbs. Real Canadian bacon is a roast -- a closely trimmed, pickle-brined piece of muscle that comes from the hog's back. Making it here it just doesnt stick to the pork. In Canada, the loin is also rolled in ground yellow peas or cornmeal before being sliced, which leads to the peameal label often applied to Canadian bacon. The runner-up would be peameal bacon, which is actually a pork loin that has been cured in a salty brine and rolled in crushed yellow peas or cornmeal. It usually comes in rounded slices that are already cured and fully cooked, as opposed to regular bacon, which is smoked and comes raw. No one else has ever heard of it. Yet, there's a twist in thatafter doing some research and trying some on my own, I can tell you that they're definitely not the normal bacon that you crave. A far cry from the real thing!). The peameal was easier and offered a clean, direct, cured-pork flavor, while the Canadian (back) bacon came away with far more smoke flavor than I expected. Learn more about Christine, her cookbooks, and her podcast. It was also very juicy, unlike regular bacon, and when fried it still didn't lose its sweetness and juiciness. However, do keep in mind that just like regular bacon, Canadian bacon also contains a large amount of sodium. According to Haviland, confusion surrounding the meat began around the turn of the 19th century. It's nothing like the stripy strips of our American breakfast bacon. This recipe is counting on some carryover cooking to bring it up to that temp. Serve it with any side dishes that you like with ham. I agree in part with a lot of this content. If you actually hail from Canada, may just think of this meat as bacon. The product also is sold in slices that need just a quick sizzle in a saute pan. But whats the difference between this good stuff and American bacon? In Canada, the back bacon is not smoked or pre-cooked. Im Canadian- we call it Canadian bacon, but I dont know any Canadians that actually eat it. He recalls thinking, this stuff is an impostor. Canadian Bacon Isn't Really Canadian At All, British experienced a pork shortage in the mid-1850s.

Well, according to Kitchen Project, the name came to be because "manufacturers would dry and grind yellow peas into a meal and pack it around the meat to help preserve it." The cornmeal will draw out moisture and that moisture will cake the cornmeal to the surface. Your article has piqued my interest. I usually see it on the breakfast menu at places like McDonalds. All prices were accurate at the time of publishing. It's nothing like the stripy strips of our American breakfast bacon. Glaze and roast. Set on a rack in a greased shallow pan. Go to a grocery store. Canadian bacon sold in Canada is known as peameal bacon. Substitute it for either ham or bacon in sandwiches, omelets or pastas. A bacon bit in a haystack, if you will. Combine maple syrup, lemon juice and cinnamon. Canadian bacon and peameal bacon share the same brining process, so back bacon is also juicy and tender, even when cooked. Because of the brining, the results will be a juicy, succulent roast with a sweet, nutty and slightly salty flavor. In fact, it looks suspiciously like ham. She even makes four cheese macaroni and cheese with bacon, no boxed mac in sight. Lets find out more about it. Ive never heard it called back bacon before. ", cut from the loin (or behind the shoulder) of a pig, One ounce of Canadian bacon is roughly 30calories, one ounce of regular bacon contains around 10-12 grams of fat, 20 percent of the recommended daily protein intake (60 g), All The Healthiest Cooking Oils and How To Use Them. We explore different topics like famous restaurant dishes, famous fun foods like popcorn, famous Menus like Elvis's wedding reception, and popular food dishes that were invented by accident. (This is the version off of which the imposter Canadian bacon is based. Apparently nobody on the site cares or closely review their work! When would you want to use Canadian bacon over regular bacon strips? As stated on The Kitchn, "American bacon comes from the fatty belly of the pig while Canadian bacon is typically cut from the loin." 2 1/2-pound Canadian bacon roast2 tablespoons maple syrup1 1/2 teaspoons lemon juice 1/4 teaspoon cinnamon Copyright document.write(new Date().getFullYear()) Her Campus Media LLC. Food writer Marlene Parrish lives on Mount Washington. Hang in there, because other semantic tricks lie ahead. Using Canadian peameal bacon in recipes is a no-brainer. So how did this incorrect moniker come about? First, there is the cured, smoked loin of pork known to the Canadians as back bacon. Just as they dont cal Philly Cheese steak in Philadelphia, or Buffalo Wings in Buffalo. Also tools and resources, that you can use to find information on different food and their origins. Some of the most common ones include back bacon and peameal bacon. Bring brine to a boil, stirring to dissolve salt and sugar. Danishes originated in Austria. Grill, turning with tongs, about 10 to 15 minutes on each side. The uppercase letters of his company logo are an attempt to emphasize the differences between the American and Canadian products. Make a paste of 3 tablespoons pineapple jam, 1 teaspoon dry mustard and 2 tablespoons dry bread crumbs or flour. The peameal comes from the dried yellow peas that originally were ground into meal and packed around the meat to preserve it. And, like peameal bacon, it is made from a cured pork loin. But it wont be pink when you cook it, and there is more to the curing salt than just preservation: it changes the flavor of the meat in a way that regular salt doesnt. Unfortunately, what they receive in American restaurants isn't very bacon-like at all. But a more exact answer is tricky, and depends on what you mean by Canadian bacon.

The culinary world is filled with food misnomers. Check out her website for more cooking stories. For peameal bacon, youll also need about 1 C cornmeal, for rolling. American bacon is sometimes called streaky bacon in the UK and other parts of the world because of the delicious ribbons of fat and meat. Both bacons are cured, but the American kind also is smoked, which gives it a flavor closer to what we normally call ham. Luckily for us, a nostalgic Canadian in the United States is making it possible for us to enjoy the real thing. 5 free E-Lessons. No wonder Americans are confused when it comes to Canadian bacon: The authentic version, Canadian peameal bacon, no longer uses peameal. Since when is 140 F considered fully cooked or safe for pork? [4], The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States. Yet the one that causes the greatest confusion between Americans and their neighbors to the north is Canadian bacon. Notify me of followup comments via e-mail. The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. Food writer Marlene Parrish lives on Mount Washington. The company is based in Michigan, the product is made in Canada and is imported to the United States, where it is inspected by the USDA, which classifies it as uncooked Canadian bacon. If you would like a juicier, sweeter taste and tenderness instead of crispiness in your recipes, I would recommend Canadian bacon because of its flavors and the fact that it comes precooked. Which is ironic, because another name for Canadian Bacon is Pea meal bacon, which has to do with the fact that the cured pork loin is rolled in some sort of fine meal. The unsmoked Canadian meat has a light, salty flavor but without the smokiness, so it ends up tasting more like fresh ham. Peameal bacon roasts come oven-ready in 2 1/2- and 5-pound sizes. 10 Biggest Radio broadcast moments in journalism history. Substitute it for either ham or bacon in sandwiches, omelets or pastas. We all go for that American-style, crispy, smoked bacon in the mornings, but have you ever tried Canadian bacon? It was fun to try both versions, and they both had serious redeeming qualities. Streaky bacon will always hold the #1 spot in the hearts of Americans, we should be open to exploring the various ways in which people in other parts of the world celebrate love of bacon.. This is an unsmoked or cooked product, like we mentioned the real Canadian bacon is. For other uses, see, "A Guide to Bacon Styles, and How to Make Proper British Rashers" at thepauperedchef.com weblog, https://en.wikipedia.org/w/index.php?title=Back_bacon&oldid=1094149406, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 21 June 2022, at 01:40. I knew I had to introduce it to the States.". But if you live anywhere in the Eastern United States and make an occasional weekend getaway to Canada, there's a simple way to buy Canadian peameal bacon roasts. These days, Amy is a much better cook, thanks to interviewing cooks and chefs for more than 10 years. Americans love Canadian bacon. Barry, Every authority Ive read says 145 minimum. How to make not only pickles but cure your own meats, such as Corned Beef, Canadian Bacon and Pastrami. Far from the floppy, soggy ham youve seen strewn about on pizza, or unjustly represented by the weird, perfectly circular meat slices on eggs Benedict, real Canadian baconand even another kind of bacon from Canadawill change your mind about this delicious, easy to make staple. Spread this over the top of the roast. 1) When Canadians say Canadian bacon what do they mean? Why peameal bacon, you ask? Canadian bacon comes from the eye of the pork loin (the center of thepigs back). The meat, itself, was Canadian, but the Brits prepared it in a manner that is quite different from their colony.

She is the author of True Brews and Brew Better Beer. Pile three slices of peameal bacon on half a toasted kaiser roll. Because Canadian bacon strips are much leaner, they contain a lower amount of calories than normal bacon. This is definitely a thinkers article with great content and interesting viewpoints. It has only a 1/8-inch-thick layer of fat on one side. The Kitchen Project | History Project | Contact Us | About Us | Free Food History Course | Food History Search. Top with a poached egg and drown with Hollandaise sauce. Yes, you used the correct measurement, 3.78 liters. So when United States processors began to make the product, they went ahead and smoked it. Grill, turning with tongs, about 10 to 15 minutes on each side. It looks like the eye of a pork chop -- very lean with no marbling. Thanks! [4] Peameal bacon is a variety of back bacon popular in Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked. Make a paste of 3 tablespoons pineapple jam, 1 teaspoon dry mustard and 2 tablespoons dry bread crumbs or flour. So grab your tuque (Canadian for hat), put on some Neil Young, and get ready to change your mind about Canadian bacon! Unless were in the States., 2) What do Canadians call American bacon? (Franka Bruns, Post-Gazette/Food styling by Marlene Parrish) If youre from other parts of the world, you may know it as Irish bacon, English bacon, or back bacon. The biggest difference between American Canadian bacon and Canadian Canadian bacon is a matter of smoking. Top with red onion, honey mustard, lettuce and tomato. First, lets consider the native bacon of Eastern Canada. The only place they call it that is in the United States. They make great gifts for friends, as well as filling our cache. Interesting facts and fascinating stories about your world and the amazing things in it. Personally, I still prefer the crispy, regular bacon strips over Canadian baconbut hey, that's just me. Henckels Twin Signature 7-Piece Knife Set with Block. We call it bacon. Add a few tablespoons boiling water during the cooking if the pan seems dry. Definitely not ham

But the peameal name stuck. Bacon in England and Ireland is also usually back bacon, although it often is cut in a way that leaves more fat around the meat. Canadian Bacon/Back Bacon: Much Better Homemade. Cut each thick slice in diagonal slices across the grain to serve. Im from Manitoba and we call it back bacon. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Ken Haviland is the owner of the REAL Canadian Bacon Co., and he lives in Troy, Mich., where in his day job he is an automotive design engineer. In Canada, Canadian bacon can refer to the above round circles of ham-like meat we know from Eggs Benedict. But if you were to go to Canada and order Canadian bacon, you may get a few funny looks. Bake at 325 degrees for approximately 1 1/2 to 1 3/4 hours (155-degree internal temperature). French toast was born before France. The product also is sold in slices that need just a quick sizzle in a saute pan. Peameal bacon roasts come oven-ready in 2 1/2- and 5-pound sizes. Canadian bacon is leaner. Go here to see how Chef Peter Pizzati The meat in your picture is called ham. Come Explore with me.. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215, this type of meat is commonly referred as "back bacon" or "peameal bacon. The loin is then pickle-cured and rolled in a fine golden cornmeal. Learn how your comment data is processed. When Americans tasted the smoked version, they must have gotten the idea that all bacon from Canada was smoked. Canadian bacon is more like ham than the streaky cured and smoked strips of bacon that most of us are used to. You can omit sugar, it will just taste predominantly of salt. Instead, it tastes more like ham due to the part of the pig it's cut from. If Canadian bacon is cured at all, its usually done in a basic brine.

First, lets define what Canadian bacon is. It looks like the eye of a pork chop -- very lean with no marbling.

I have only ever referred to it as Canadian Bacon when I am in the USA (to distinguish it from their streaky bacon, which I just call bacon or strip bacon). Called peameal bacon in its home and native land, this bacon is a cured pork loin that is rolled in cornmeal, sliced raw, and usually pan-fried. So when United States processors began to make the product, they went ahead and smoked it. To roast, place on a rack in a roasting pan and cook for about 20 minutes per pound at 325 degrees for the small size and about 15 minutes per pound for the larger roast. 1 gallon water, divided (3.78 litres, divided), Or, 1 quart water and 6 pounds of crushed ice, 1 C maple syrup (Grade A Dark Color Robust Flavor recommended). What you have been calling Canadian bacon isn't REAL Canadian bacon. The low-heat smoking225F (107C)combined with the 140F (60C) pull temp leaves the loin juicy, delicious, and with a decided smoky flavor and a beautiful auburn color. When Americans tasted the smoked version, they must have gotten the idea that all bacon from Canada was smoked. It has only a 1/8-inch-thick layer of fat on one side. That email doesn't look right. Unless you were raised by extremly ignorant parents that didnt teach you anything.

Canadian bacon strips areconsidered a healthier variety of bacon. Pour the brine into a large container and add the cold water or ice create 1 gallon of liquid. If you dont think you like Canadian bacon, its probably because you havent tasted the real thing. Canadians don't typically use the term, but if they did, it would likely refer to the peameal or cornmeal-rolled variety. Serve it with any side dishes that you like with ham. "Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Though the cure does include curing salt, it will not prevent all pathogenic bacteria from forming if it is allowed to remain in the temperature danger zone. Peameal Bacon Roast. Here, well talk about Canadian bacon, what it is, and how to make it at home, and the temperatures you need to pay attention to for success.

She said, We dont say Canadian bacon. In Toronto and the surrounding areas, this fried bacon is piled on a roll and eaten as a delicious, hearty sandwich at breakfast or, really, any time. How long can the Canadian Bacon be refrigerated and/or frozen uncooked? As such, its much leaner than belly bacon and comes in rounded slices rather than strips. Connect at knowledgestew.com and danielganninger.com. Now he sells "Canadian peameal back bacon" from a Web site. Maple-Glazed Peameal Back Bacon Roast It loses its sweet taste if cooked too long. An excellent recipe on CANADIAN BACON, step by step guide on how do it perfectly. You can still find peameal bacon that actually uses peameal in some places. Kick your eggs benedict in the butt with these amazing English muffins. Allow the pork loin to soak in the fresh water for 30 minutes. After 3 days, pour out the brine and refill the container with fresh cold water. It seems England had a pork shortage and began importing pork "side bacon" from Canada. If you've never heard of Canadian bacon, I hope that this article allowed you to know more about this unusual variety of bacon, and I encourage you to try it out to see which one fits your taste. We talked to Heather Lauer, author of Bacon: A Love Story, a guide to all things good and delicious about bacon, and asked her what her experience has been with Canadian bacon. Then it occurred to him that commerce could be accomplished through Internet sales. "I started asking around if anybody had ever tasted real Canadian peameal bacon," Haviland said during a telephone interview. He researched the possibility of importing peameal bacon but was discouraged with the red tape involved. Makes about 4 servings. They would cure the backmeat in a special brine, which the Canadians call peameal bacon, because they would roll it in ground yellow split peas to help preserve it. Canadian Bacon probably got that name says because in the mid 1800s there was shortage of pork in the United Kingdom and they imported the meat from Canada. In America, the meat is salted and cured, sometimes smoked. Beyond this, Canadian bacon can be sliced into a breakfast hash, folded into an omelet, or served on the side with a plate of pancakes. Try a Canadian baconburger. One of the most versitale tools in the kitchen, for scraping flour off the counter after making bread, to lifting up lots of crumbs, and loosening up stuck on food. Required fields are marked *. Not sure what you guys are talking about, Canadian bacon is the same as American bacon. Have you ever wondered as I have.. On the way home, we make a last stop the St. Lawrence Market and buy a half dozen peameal bacon roasts. One ounce of Canadian bacon is roughly 30calorieswith less than 1 gram of fat. He recalls thinking, this stuff is an impostor.

If you have a deli slicer, smoking then slicing a large loins worth of home-cured Canadian bacon and freezing it in small packages for gradual use would be a fantastic idea. I was very disappointed when I was in Boston. By Marlene Parrish Your email address will not be published. Peameal bacon has a subtle flavor andbecause of its wet cureis juicy and tender. There are a few names for Canadian Bacon north of the border. It's a cool new technique for poaching eggs. "I buy from the largest provider of peameal bacon in Canada," Haviland says. Amy is also on the editorial team at The Cookful. Canadian Bacon, The Amreicans like it and brought it back to the states. Any trip to Ontario should include a stop at a shop that sells these simple, delicious sandiwches. We independently select these productsif you buy from one of our links, we may earn a commission. Note though that even when cornmeal is used they still call it peameal bacon. It gets its Canadian name from the loins location on the back of the hog, and is thereby differentiated from side bacon, which is the bacon that Americans typically eat. When Cornmeal became more plentiful they made the switch but the Pea meal name still stuck. What I call Canadian Bacon is what Steve posted. Part of HuffPost Food & Drink. Luckily for us, a nostalgic Canadian in the United States is making it possible for us to enjoy the real thing. Sprinkle with lemon juice, and stud the top symmetrically with cloves. "We ship from orders only and have no retail stores.". Oh, and it is not a round, tube-shaped ham. The Brits then smoked the product. Thats something people agree on. The style of bacon that Americans refer to as "Canadian bacon" would actually be a very hard find in the Great White North. Top with a poached egg and drown with Hollandaise sauce. Baste with pan liquid often. They smoked it, while the Canucks made it into peameal bacon. Add a few tablespoons boiling water during the cooking if the pan seems dry. I asked our editor, Christine. Keep it cold during the brine!