Mastering the Craft of Smoking Food by Warren R. Anderson
Author:Warren R. Anderson
Language: eng
Format: epub
ISBN: 1-58080-135-8
Publisher: Burford Books
Other Bacon Varieties
By making changes in the seasoning ingredients, the sweetener, or even the raw material, many other bacon varieties can be made.
CANADIAN BACON
Canadian bacon is popular in the United States, but it is expensive. You can make it yourself cheaply. In Canada, there is a similar product called peameal bacon, or peameal back bacon.
Peameal bacon is made from the eye of the loin, as is our Canadian bacon. (The eye of the loin is the well-trimmed core of a boneless pork loin.) However, the peameal bacon is rolled in yellow cornmeal, and it is never smoked. Our Canadian bacon is usually smoked, and it is never rolled in yellow cornmeal.
Why is the Canadian product called peameal bacon? Well, in the old days, it was rolled in a meal made from dried yellow peas; it was thought that the peameal would help to preserve the bacon. Yellow cornmeal was cheaper, and it seemed to work as well, so they changed the coating to cornmeal. Apparently, the name cornmeal bacon never caught on.
To make Canadian bacon as it is made in the United States, process the eye of the loin exactly as the maple-syrup-cured bacon is processed. However, instead of 3 tablespoons of maple syrup as the sweetener, use 1 tablespoon (15 ml) of common white sugar.
Commercially produced Canadian bacon is round because it is processed in a sleeve. This homemade product will have an oval shape.
When the eye of the loin is trimmed in preparation for curing, it is a traditional practice to leave about ⅛ inch (3 mm) of fat on the top.
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