📝 About This Recipe
A true Canadian icon, Peameal Bacon is a lean pork loin wet-cured in a savory, maple-infused brine before being rolled in a signature golden cornmeal crust. Unlike traditional American bacon, it remains unsmoked, resulting in a succulent, ham-like texture with a perfect balance of salty and sweet notes. This recipe brings the authentic taste of Toronto's St. Lawrence Market right to your kitchen, offering a versatile protein that is as spectacular in a breakfast sandwich as it is as a roasted center-piece.
🥗 Ingredients
The Pork
- 4-5 lbs Center-cut Pork Loin (trimmed of excess silver skin and fat cap)
The Curing Brine
- 8 cups Water (filtered preferred)
- 1/2 cup Kosher Salt (do not use table salt)
- 2 teaspoons Prague Powder #1 (Pink Curing Salt) (essential for safety and pink color)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Maple Syrup (Grade A dark for best flavor)
- 4 cloves Garlic (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (dried)
The Coating
- 1.5 cups Yellow Cornmeal (medium grind for best texture)
👨🍳 Instructions
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1
In a large stockpot, combine 4 cups of the water with the kosher salt, Prague Powder #1, brown sugar, maple syrup, garlic, peppercorns, thyme, and bay leaves.
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2
Bring the mixture to a simmer over medium heat, stirring constantly until the salts and sugars are fully dissolved. Remove from heat immediately.
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3
Add the remaining 4 cups of cold water (or ice) to the pot to rapidly cool the brine. The brine must be completely cold (below 40°F/4°C) before adding the meat.
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4
Place the trimmed pork loin into a large, non-reactive container or a heavy-duty gallon-sized zip-top bag. Pour the chilled brine over the meat, ensuring it is completely submerged.
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5
Seal the container or bag, removing as much air as possible. Refrigerate for 4 to 5 days, turning the meat once every 24 hours to ensure an even cure.
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6
After the curing period, remove the pork from the brine and discard the liquid. Rinse the loin thoroughly under cold running water to remove excess surface salt.
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7
Pat the pork loin very dry with paper towels. It should feel slightly tacky to the touch, which helps the cornmeal adhere.
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8
Spread the yellow cornmeal on a large baking sheet. Roll the pork loin in the cornmeal, pressing firmly to ensure a thick, even coating on all sides.
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9
To cook: Preheat your oven to 350°F (175°C). Place the cornmeal-crusted loin on a wire rack set over a parchment-lined baking sheet.
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10
Roast the loin for 45-60 minutes, or until the internal temperature reaches exactly 145°F (63°C) when measured with a meat thermometer.
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11
Remove from the oven and let the roast rest for 10-15 minutes before slicing. This allows the juices to redistribute for a tender result.
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12
Alternatively, slice the raw cured loin into 1/4-inch thick rounds and pan-fry over medium heat with a touch of butter until golden brown on both sides.
💡 Chef's Tips
Always use Prague Powder #1 for this recipe; it provides the characteristic pink color and prevents spoilage during the long brine. If the pork floats in the brine, weigh it down with a heavy ceramic plate to ensure every inch is cured. For a more authentic 'peameal' feel, ensure you use a medium-grind cornmeal rather than fine corn flour. Do not overcook the pork; because it is lean loin, it will become dry if it goes past 150°F internal temperature. If the bacon is too salty for your taste after curing, soak the finished loin in plain cold water for 1 hour before applying the cornmeal.
🍽️ Serving Suggestions
Serve thick slices on a toasted Kaiser roll with a generous dollop of hot honey mustard for a classic Toronto sandwich. Pair with poached eggs and hollandaise sauce on an English muffin for a superior Eggs Benedict. Serve as a main course alongside maple-glazed roasted carrots and creamy mashed potatoes. Enjoy cold, thinly sliced, on a charcuterie board with sharp white cheddar and pickled onions. A crisp Canadian lager or a dry apple cider pairs beautifully with the salty-sweet profile of the pork.