Tag Archives: Bacon

Back Bacon

In the States this preparation is called Canadian bacon, but we usually call it back bacon.  It’s more or less the same process as regular bacon, only done to a section of the loin instead of the belly.  There’s an old style of back bacon from eastern Ontario called peameal bacon, in which a cured section of loin is rolled in peameal (crushed split-peas) before being smoked.  Peameal bacon is still made down east, though nowadays cornmeal is used.

Back bacon is usually made from the eye of loin: the large, round muscle often made into centre-cut pork chops.  You can also use the rib- and sirloin-ends of the loin, which have more fat and flavour than the centre.  I … Continue reading.