It’s always confused me that Americans call back bacon “Canadian bacon,” when it’s much more associated with Britain than Canada. To my knowledge the only uniquely Canadian form of bacon is peameal bacon: cured pork loin rolled in ground split peas, which keeps the surface of the meat dry and inhibits microbial growth. Sometime over the past century cornmeal has taken the place of peameal, but the name hasn’t changed.
This week I made two forms of peameal bacon: the contemporary favourite – lean, centre-cut pork loin, fat trimmed down, brined and rolled in cornmeal – and a rustic recontruction, inspired by the fantastic book The Art of Living According to Joe Beef. I left an inch or two of fatty side meat on the loin, and after curing, rolled the meat in coarsely crushed yellow split peas.
In the end, the crushed split-peas were too coarse, making for a tooth-snapping bite. The cornmeal had a better texture, but once the bacon had hung out in the fridge for a few days, the cornmeal absorbed moisture and lost its crispiness.
Use as you would back bacon. Makes great sandwiches and bennies. Below is a toasted English muffin, aged cheddar, peameal bacon, maple mustard, and poached egg: