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In Canada, Peameal Back Bacon is considered the "Canadian Bacon" because it is unique to Canada (see http://www.realcanadianbacon.com/pork-tenderloin/testimonial.htm). Strip Bacon or Streaky Bacon (a British Term) is the most common bacon in Canada and has the same variations as the strip bacon in the United States. Peameal bacon is usually listed as an up-charge for a "bacon and eggs" menu (using strip bacon) since it is superior in taste, quality and has a very low fat content. It is listed on the Canadian Diabetes chart because it is so lean.
Peameal Back Bacon is made from the Pork Main Back Muscle (hence the term "Back" Bacon), with a Unique to Canada cut of meat: Cap-off, Tail-off, 0x0 specification (whole muscle only - no fat). These extra lean loins are cured for a minimum of 48 hours in a Sweet Pickle Cure recipe and then finally rolled in Golden Cornmeal. This is Not Smoked; true Canadian Bacon has never been smoked. The product is sliced (aka Bacon) and typically served with eggs for breakfast or used in Sandwiches at lunch. Whole Roasts (un-sliced) are used as a dinner entree.
The name "Peameal Bacon" comes from around and prior to the 1920's or so. Back then the product was rolled in ground up Yellow Peas (for preservation reasons). It was switched to Cornmeal around that time due to the availability of corn. When fried or roasted, the cornmeal coating gives a unique and pleasing crunchy mouth feel.
Here in the United States, it can be purchased at www.realcanadianbacon.com
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What is Canadian bacon called in Canada?
It is called back bacon or peameal bacon.
Where can you get peameal bacon in Brandon fl?
realcanadianbacon.com
In Canada Which province has Canadian bacon?
Peameal bacon is like Canadian bacon and it is made in a southern part of Ontario.
Is Canadian Bacon really Canadian?
Not anymore, but peameal bacon was distinctively a Canadian product years ago. Real Canadian Peameal bacon is cut from the boneless loin of pork, fat is trimmed to 1/8 inch and sweet pickle cured the product was rolled in crushed/ground yellow peas to preserve freshness. No smoke used. Canadian bacon sold in the USA on the other hand is plain old lean back bacon sometimes with a coating of cornmeal. Normal bacon is cut from the belly of the hog, smoked and thin sliced.
What 10 foods are famous in Canada?
Butter tarts....peameal bacon....maple syrup....poutine....alberta beef....beaver tails pastry....
Is it safe to microwave peameal bacon?
Pork is no different than any other meat. As long as you cook it properly after defrosting there is no problem.
Where does bacon originate from?
Pigs. Canadian bacon is from the centre-cut of a boneless pork loin. A bit of trivia for you, you won't find anything called Canadian Bacon in Canada. It's called Peameal Bacon here. No one can say for sure where the name originated. Best guess is sometime in the 19th century when England imported side bacon from Canada. Someone that translated into Canadian Bacon when it hit the American market.
How many Weight Watchers points in 2 slices of bacon?
Eggs are 2 points each and bacon is 1 point per slice. The bread varies but for the most part it is 2 points per slice. So 7 would be safe to say....
What foods are representative of Canada?
Beaver tails (pastry/waffle) Poutine (fries covered with white cheese curd and gravy) Canadian Back Bacon (peameal coated smoked pork loin) Nanaimo bars Tourtiere Butter Tarts ketchup chips
Where can you get a recipe for peameal bacon that tastes like the store bought brands in Canada?
There are several recipes for Peameal Bacon, also referred to as Canadian Bacon. Homemade foods are usually much better tasting and satisfying than store-bought brands, so give this recipe a try .In the past, Canadian Bacon was rolled in crushed dried yellow peas. Hence, the name "peameal."Nowadays, it is rolled in cornmeal.Homemade Peameal BaconIngredients:Meat: pork loinBrine:2 quarts of water6 tablespoons kosher salt1 tablespoons sodium nitrite1/2 cup sugar5 cloves garlic, crushed2 bay leaves1 large bunch of sage7 or 8 thyme sprigs1 lemon halvedProcedure:Combine the brine ingredients in a pot and bring it to a simmer. Stir to dissolve the salt and sugar.Remove it from the heat, and allow to cool.Place in refrigerator until chilled.Pour the brine into a large zip lock food storage bag.Place the pork loin in the brine, zip lock the bag, and turn it several times to fully submerge the pork loin.Refrigerate for 72 hours.Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for at least 4 hours minimum, up to 24 hours.Remove from brine, and allow excess brine to drain off the pork loin.Roll the pork loin in cornmeal to thoroughly coat.Cut into slices and saute or grill.Refrigerate the bacon until ready to cut and serve. Can be served cold or reheated.
What is the difference in Canadian bacon and bacon?
Nope. "Canadian" bacon is actually just plain back bacon. According to pop culture legend, after the war, there was a pork shortage in England so they imported pork from Canada. An American businessman happened to come upon the cured meats in a butcher shop during a trip to England and sampled it and liked it. When he asked what the meat was (referring to the type of dish) the butcher replied "It's Canadian" (referring to the origin of the meat). That's why US mostly refers to it as "Canadian Bacon" while in other countries its simply called "back bacon"... and in Canada "pea-meal bacon" when its wrapped in yellow peas (which is actually cornmeal now).
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