How to Tell if Peameal Bacon is Properly Cooked

As a bacon lover I’m always looking for new ways to enjoy this tasty pork product. One of my recent favorites is peameal bacon also known as Canadian bacon. With its signature cornmeal crust, peameal bacon offers great flavor and texture. However, because it’s leaner than regular bacon, it can be tricky to cook just right. So how do you know when peameal bacon reaches that perfect level of doneness? I’ve cooked my share of peameal bacon slices and have a few tips to tell if it’s cooked properly or not.

Checking Doneness by Look

One of the easiest ways to check peameal bacon while it’s cooking is by its appearance. Here’s what to look for:

• Color – Properly cooked peameal bacon should be golden brown with crispy, caramelized edges. If the bacon is still pale pink with no browning, it needs more time. On the other hand, bacon that’s very dark brown or black is overcooked.

• Fat render – As peameal bacon cooks, the fat should start to render out at the edges and pool a bit on the baking sheet. If the fat doesn’t appear melted at all, the bacon isn’t fully cooked through yet.

• Cornmeal crust – When done, the cornmeal coating should look set and crispy. Undercooked peameal bacon will have soft, mushy cornmeal.

• Shape – Raw peameal bacon is flat As it cooks, the slices will start to buckle and curl at the edges Completely cooked bacon will be curled and warped.

Checking Temperature

For an exact doneness reading use an instant-read thermometer. Insert the probe into the thickest part of the bacon slice, avoiding touching bone or fat.

The target internal temperature for fully cooked peameal bacon is:

• 135°F to 145°F (57°C to 63°C) – This is ideal for bacon with a slight chew and juiciness.

• 155°F to 165°F (68°C to 74°C) – For crisper, more well-done bacon.

If the temperature is lower than 135°F, return the bacon to the oven for additional cooking time.

The Poke Test

You can also check doneness by feel. Use tongs or a fork to gently poke one of the bacon slices. When fully cooked, the bacon should have a crispy texture on the exterior. If the center still seems soft and spongy, it needs more time.

Press the tines of a fork into the bacon. Properly cooked peameal bacon will be firm enough that it doesn’t stick to the fork. If the fork punctures the bacon easily or the bacon sticks to it, it’s underdone.

Evaluating Texture When Bitten

The final way to evaluate doneness is by taking a test bite of the peameal bacon. Fully cooked bacon should be pleasantly crispy on the outside with a tender, meaty texture in the middle. If you bite into it and the interior seems mushy or rubbery, it’s not finished cooking. Bacon that’s tough and dry throughout is overcooked.

Common Visual Cues of Undercooked Peameal Bacon

To avoid serving undercooked peameal bacon, look for these signs it needs more oven time:

• Very pink color throughout

• Lack of browned edges

• No rendered fat around the sides

• Mushy cornmeal crust

• Bacon hasn’t started to buckle or curl

• Internal temperature under 135°F

• Spongy, soft texture when poked

• Bacon punctures easily with a fork

• Chewy, rubbery texture when bitten

What to Do If Peameal Bacon is Undercooked

If you check the peameal bacon and find it’s still undercooked, don’t panic. Simply return it to the oven for a few more minutes. Keep a close watch to prevent overcooking. Here are a few tips:

• For just slightly undercooked bacon, cook for 2-5 more minutes. Check frequently.

• For very undercooked bacon, cook for 5-10 more minutes, checking every few minutes.

• Use tongs to flip and rotate bacon slices while cooking for even exposure to heat.

• Adjust oven rack to upper position to expose bacon to more direct radiant heat.

• Increase oven temperature by 25°F to speed cooking, if needed.

With a little extra cooking time, you can still achieve perfectly done peameal bacon with crispy edges and tender centers.

Signs of Overcooked Peameal Bacon

It’s also important to know when to pull the peameal bacon out of the oven to avoid overcooking. Here’s what to look for:

• Very dark brown or black color

• Bacon slices appear dried out or shriveled

• Fat on edges is burnt

• Cornmeal crust is blackened

• Bacon is overly curled and warped

• Crispy, crunchy texture throughout

• Temperature over 165°F

• Fork punctures bacon very easily

• Tough, dry, or chalky texture when bitten

Unfortunately, there’s no way to reverse overcooked bacon. But you can still crumble it up and use it as a smoky, crunchy topping for things like salads, baked potatoes, or soups.

Storing and Reheating Leftover Peameal Bacon

For cooked peameal bacon you won’t use right away, let it cool completely before storing it in an airtight container or resealable bag. It will keep in the refrigerator for 3-4 days. For longer storage, you can freeze peameal bacon for 1-2 months.

To reheat leftovers, place them on a baking sheet and put them in a 300°F oven for 5-10 minutes until warmed through. You can also reheat peameal bacon slices quickly in the microwave for 15-30 seconds.