There may be affiliate links in this post. If you buy something through one of these links, I’ll get a small commission at no extra cost to you. Please read full disclosure for more information.
Heidis peameal bacon recipe is one way I satisfied my desire for German “Kasseler” (or “Kassler”). Kasseler was always a special treat as I was growing up. Mutti didnt make it often.
We lived in northern Ontario and the closest German deli seldom had this delicacy. When it was available, it was very, very expensive. It was saved for a company dinner. One that we all liked! (As kids, we loved having guests because that meant we could eat those special German meals.) kasseler or rouladen!).
Heidi’s secret recipe for making something other than Kassler—so easy and so tasty! A Canadian peameal bacon roast gives a very similar result for a lot less money!
This is so easy to make. It’s just putting that peameal roast into my slow cooker (after I wash off the cornmeal that’s around it). I add a jar or two of sauerkraut. Turn on and forget it until supper time. Then, its just a matter of thickening the liquid with a cornstarch slurry.
Served together with some boiled or mashed potatoes, this is comfort food that hubby and I really enjoy. Add a bit of German mustard on the side, if you wish. Yum!.
Peameal bacon, also known as Canadian bacon, is a type of cured and rolled pork loin that’s a breakfast staple in many households While often fried up in a pan, peameal bacon can also be easily cooked to perfection in a crockpot I’ll walk through the simple process and offer tips for making savory, tender peameal bacon in the slow cooker so you can enjoy hands-off breakfast bliss.
Benefits of Cooking Peameal Bacon in the Crockpot
There are a few advantages to using the crockpot method for peameal bacon rather than frying in a skillet
-
More evenly cooked bacon – the slow, gentle heat of the crockpot renders fat thoroughly without burning or overcooking.
-
Minimal effort – simply add ingredients, turn on crockpot, and let it do the work!
-
Less mess – contains splatters and grease unlike pan-frying.
-
Free to multitask – you don’t have to stand over the stove babysitting it.
-
Can prepare at night – have hot peameal bacon ready when you wake up.
So if you love peameal bacon and want an easy, fuss-free cooking method, the crockpot is the way to go!
Ingredients for Crockpot Peameal Bacon
- 1-2 pounds peameal bacon or Canadian bacon
- 1⁄2 cup water, beer, apple juice, or other cooking liquid
- Spices and seasonings (optional)
That’s it – the simple ingredients are just the bacon and some liquid to keep it moist as it cooks low and slow. Feel free to add any extra seasonings or spices you enjoy to kick up the flavor.
Step-by-Step Crockpot Peameal Bacon Recipe
Now let’s get cooking! Follow these simple steps for tender and flavorful peameal bacon from your crockpot.
Prep the Crockpot
Grease the crockpot with butter or non-stick spray to prevent sticking. You can also line the crockpot with parchment paper for easy cleanup.
Prepare the Peameal Bacon
Rinse the bacon under cool water and gently pat dry with paper towels. Trim off any inedible hardened portions on the edges. Cut bacon into your desired shape – slices, chunks, cubes, etc.
Add Cooking Liquid
Pour water, beer, apple juice or any liquid into the bottom of the greased crockpot. Broth, wine, and maple syrup also work well. The liquid will keep the bacon from drying out.
Season (Optional)
Coat all sides of the bacon pieces with any additional seasonings – try brown sugar, maple syrup, pepper, thyme, rosemary, etc. Get creative with the flavors!
Put Bacon in Crockpot
Place the seasoned bacon pieces into the crockpot over top of the cooking liquid. Make sure the bacon is in a single layer, not overlapping or stacked.
Cook on Low Heat
Put the lid on and cook the bacon on low heat for 4-6 hours, until fully cooked through. The low heat renders fat slowly while keeping the meat tender.
Drain and Serve
Once cooked, use a slotted spoon to transfer the peameal bacon pieces to a plate lined with paper towels. This removes excess grease. Enjoy hot right away or let cool completely before refrigerating leftovers in an airtight container for 5-7 days.
Tips and Variations
-
For a smokier flavor, add a couple teaspoons of liquid smoke to the cooking liquid.
-
Use maple syrup instead of water for sweet, candied bacon.
-
Top cooked bacon with extra glaze made from maple syrup, honey, or brown sugar melted with butter.
-
Try cooking bacon wrapped in parchment paper or foil packets to contain mess.
-
For bacon bites, cut bacon into 1-inch pieces and thread onto skewers before cooking in crockpot.
-
Mix flavors by cooking bacon with diced onions, minced garlic, sliced apples, or pineapple chunks.
-
Make a complete breakfast by cooking bacon in the crockpot overnight, then adding eggs to cook in the morning.
With the simple crockpot method, you can wake up to perfect peameal bacon ready for breakfast sandwiches, sides, salads, and more! Adjust cooking times and seasoning to customize it just how you like.
Use Slow Cooker for German Foods?
This is supposed to be a site for QUICK German recipes, but using a slow cooker does make sense.
However, slow cookers are not that common in Germany. Its the one kitchen appliance my Mutti came to love after we immigrated to Canada. In fact, its one she used all the time.
She converted her famous Sauerbraten recipe for the slow cooker. I also used the slow cooker to change a roast beef recipe that tastes like Rouladen after she told me to.
Grab your copy of Omas German Slow Cooker Recipes written in English just for you to enjoy:
Take a peek at all Omas eCookbooks. They make sharing your German heritage a delicious adventure!
The preparation is quick. In the morning, once its all in the pot, just turn it on and walk away. Go to work, go shopping, or just go and do what you want.
Come back at night, dinners ready with very little else to do. My kind of cooking!
My Kasseler Adventure …
I carried my Muttis tradition over into my own family. That meant, we rarely ever had Kasseler! Rarely, because its expensive. I kept it as a real treat, and then, only when it was on sale.
I was shocked when I went to visit my friend Heidi and she invited me to dinner with them. They were having Kasseler! It was the middle of the week!.
Heidi shared her secret. Instead of spending a fortune at the deli, she uses Canadian Peameal Bacon and a slow cooker. It really tastes like traditional German Smoked Pork Chops or Kassler (my husband said it tastes better!).
Peameal Canadian Bacon Roast
FAQ
Can you put raw bacon in a crockpot?
What happens to bacon in a slow cooker?
What temp should peameal bacon be cooked to?