Canadian Cuisine
Peameal Bacon
By Marcel Lavoie
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Peameal bacon is Toronto's contribution to the breakfast table, and despite the name it isn't smoked bacon at all. It is a lean, wet-cured pork loin rolled in a coating that gives it the signature crust. The "peameal" part is historical: nineteenth-century Toronto packers, who shipped so much cured pork that the city earned the nickname Hogtown, originally rolled their cured loins in ground dried yellow peas to help preserve them and pull surface moisture. Over time cornmeal replaced the pea meal because it was cheaper and crisped beautifully in the pan, but the old name stuck. What sets peameal apart from American or Canadian back bacon is that it is unsmoked, so the flavor is clean, sweet, and salty rather than smoky. This recipe brines a trimmed boneless loin for three to four days in a mix of salt, sugar, maple syrup, and a measured amount of pink curing salt, which keeps the meat safe and gives it that rosy color. After curing, the loin is rinsed, rolled firmly in yellow cornmeal, and sliced. Pan-fry the slices a couple of minutes per side, or roast the whole loin to an internal temperature of 145°F (63°C). Pile it on a soft roll with mustard for the classic Toronto sandwich, or serve it alongside eggs.
Ingredients
Serves 12Instructions
- 1
In a large pot, combine water, salt, sugar, maple syrup, and pink curing salt. Heat gently until salts and sugar are dissolved. Let cool completely to room temperature.
- 2
Trim the pork loin of excess fat and silver skin. Place the pork in a large resealable bag or non-reactive container.
- 3
Pour the cooled brine over the pork, ensuring it is submerged. Seal the bag or cover the container. Refrigerate and cure for 3 to 4 days, turning the meat daily.
- 4
Remove the pork from the brine and rinse thoroughly with cold water. Pat dry with paper towels.
- 5
Spread the cornmeal on a baking sheet. Roll the cured pork loin in the cornmeal, pressing firmly to ensure an even, thick coating on all sides.
- 6
Slice and fry in a pan over medium heat for 2-3 minutes per side, or roast the whole loin in the oven at 350°F (175°C) until an internal temperature of 145°F (63°C) is reached.
Chef's Tips
- ✦ Trim the loin of fat and silver skin before brining so the cure penetrates evenly and every slice is lean and tender.
- ✦ Cool the brine completely to room temperature before adding the pork; warm brine can begin to cook the surface and invites spoilage.
- ✦ Turn the loin in its brine once a day so all sides cure evenly over the three to four days.
- ✦ Rinse the cured loin thoroughly under cold water and pat it bone-dry before coating, or the surface will be too salty and the cornmeal won't stick.
- ✦ Press the cornmeal on firmly and all over; a thick, even coat is what crisps into the signature golden crust in the pan.
- ✦ When roasting the whole loin, pull it at an internal temperature of 145°F (63°C) and let it rest so it stays juicy when sliced.
Ingredient Substitutions
-
cornmeal → ground yellow split peas
For a historically authentic crust, roll the cured loin in finely ground dried yellow peas, the original peameal coating.
-
maple syrup → honey or brown sugar
Honey or a little extra brown sugar gives a similar sweetness to the brine if you are out of maple syrup.
-
pork loin → pork tenderloin
A tenderloin works for a smaller batch; reduce the cure time to two or three days since it is thinner.
-
kosher salt → fine sea salt (use less by volume)
Sea salt is denser, so scale down by roughly a quarter to avoid an over-salted cure.
-
sugar → brown sugar
Brown sugar adds a faint molasses note to the cure; swap it one-for-one with the white sugar.
-
pink curing salt → no substitute - reduce cure time and refrigerate
Curing salt sets the color and adds safety on a long cure; if you omit it, treat the loin as fresh pork and cook promptly.
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Frequently Asked Questions
Why is it called peameal bacon if it's coated in cornmeal? ▼
It was originally rolled in ground dried yellow peas to help preserve it. Cornmeal later replaced the pea meal, but the historic name stuck.
How is peameal bacon different from regular bacon? ▼
Peameal is a lean, wet-cured but unsmoked pork loin, so it tastes clean and savory rather than smoky, and it comes coated in cornmeal.
What internal temperature should peameal bacon reach? ▼
Cook it to an internal temperature of 145°F (63°C) and let it rest. Pan-fried slices cooked 2-3 minutes per side will reach this easily.
Why does the recipe take so long? ▼
The listed time reflects the 3-to-4-day brine cure, which is mostly hands-off refrigerator time. Active prep and cooking together take under two hours.
Do I really need pink curing salt? ▼
For a multi-day cure, curing salt sets the rosy color and adds a margin of safety. If you skip it, treat the meat as fresh pork and cook it promptly.
How should I store and use peameal bacon? ▼
Keep the cured loin wrapped in the fridge for up to a week or slice and freeze for up to three months. It is classic on a soft roll with mustard or beside eggs.
Can I scale the recipe up or down? ▼
Yes. Keep the brine ratio the same and make sure the meat stays fully submerged; a thinner cut needs a shorter cure, a thicker one a day or two more.
