Can I buy peameal bacon in the US?
Both Cator and Milanovic feel the Elite Peameal Bacon can be sold in both foodservice and at retail. This will certainly be helped by the fact that breakfast has migrated to all parts of the day. Plus, the bacon can be used as toppings on many other different meats and sandwiches.
Is peameal bacon the same as Canadian bacon?
Peameal bacon uses the same cut as smoked back bacon, a centre-cut pork loin, cured in brine and then rolled in cornmeal (top right). Because it’s not common outside of Canada (or Ontario, for that matter), peameal is also referred to as “Canadian bacon” by our southern friends, which can cause confusion.
Is peameal bacon bad for you?
Peameal bacon is considered a healthier choice than regular bacon: it’s leaner, with less fat. But still, you get 21 grams of fat, which is a lot for breakfast. Crocker suggests asking for half the bacon to drastically reduce the amount of calories and sodium. Or take half off, and save it for another meal.
Why is peameal bacon rolled in cornmeal?
Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. The brining process makes it nearly impossible to overcook. The low fat content keeps it juicy, and the cornmeal gives it a crispy edge.
What is real Canadian bacon?
Real Canadian bacon is a roast — a closely trimmed, pickle-brined piece of muscle that comes from the hog’s back. It looks like the eye of a pork chop — very lean with no marbling. It has only a 1/8-inch-thick layer of fat on one side. And it is rolled in golden cornmeal and sold uncooked.
Why do they put cornmeal on peameal bacon?
The low fat content keeps it juicy, and the cornmeal gives it a crispy edge. Cooked peameal bacon has a mild salty-sweet flavour and tastes more like fresh ham (when compared to smoked back bacon or side bacon).
What is the yellow stuff on peameal bacon?
cornmeal
For those who don’t know, peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat and rolled in cornmeal, creating a yellow crust.