Peameal bacon, also known as Canadian bacon, is a delicious type of back bacon prepared from lean boneless pork loin It is wet-cured and rolled in cornmeal (historically peameal or yellow peas) giving it a distinctive crust when cooked Peameal bacon is not smoked like regular bacon and is much leaner, but it still has loads of flavor and is a breakfast staple in many households. But knowing the right internal temperature for peameal bacon ensures you get optimal results every time.
When cooking any type of meat, using a meat thermometer takes the guesswork out and prevents overcooking. So what’s the magic number for peameal bacon? We’ll cover that shortly, but first let’s look at what exactly peameal bacon is and why it has its signature coat of cornmeal.
What Is Peameal Bacon?
Peameal bacon originated in the 1850s in Ontario, Canada. Pork loins were wet cured in a brine solution, which flavors the meat and preserves it. The loins were then rolled in a meal made of ground dried peas, giving the bacon its distinctive coating. This extended the shelf life of the bacon, which is why it was called “peameal” bacon.
After World War I, dried peas became scarce and pork producers switched to using cornmeal instead The name peameal bacon stuck, though, and it’s now widely available in Canada and the northern US It’s also sometimes called Canadian bacon, though that term can also refer to lean pork loin cured like ham.
Peameal bacon is not smoked, unlike belly bacon It also has a lot less fat, around 75% less than regular bacon, making it a leaner choice The cornmeal crust gives peameal bacon slices a texture similar to ham when cooked. The flavor is milder and sweeter than belly bacon with a hint of cornmealnuttiness.
Why Should You Use a Meat Thermometer?
Cooking to the right internal temperature is vital when preparing peameal bacon properly. Pork needs to reach 145°F (63°C) to be safely cooked through to destroy bacteria and parasites. Utilizing a good digital meat thermometer removes the uncertainty and prevents overcooking.
Visual checks aren’t reliable, as bacon can brown on the outside but still be undercooked internally. Meat thermometers take all the guesswork out. You’ll end up with perfectly cooked, juicy peameal bacon every time.
A thermometer also allows you to check the temperature in different parts of the pork, avoiding uneven cooking. Take the temperature in the thickest areas to confirm the coolest part has reached 145°F.
Using a thermometer may seem intimidating, but it’s easy once you try it. You’ll wonder how you ever cooked meats accurately without one!
What Is the Best Internal Temperature for Peameal Bacon?
The safe minimum internal temperature for pork and peameal bacon is 145°F (63°C). However, for the most tender and juicy texture, it’s best to cook peameal bacon to 155-160°F (68-71°C). This prevents it from drying out while still being safely cooked through.
If you’re baking peameal bacon in the oven, aim for an internal temp of 155-160°F in the thickest part. For pan frying or grilling, cook the bacon until it’s browned and crispy on the outside, then check the internal temp to be sure it’s 155°F or above.
When pan frying, only turn the bacon once during cooking. Flipping it frequently can cause it to get rubbery. Let it brown well on each side to build that tasty crust.
If you’re pan frying thin peameal bacon slices, they may only need 1-2 minutes per side over medium-high heat to reach 155°F internally. Thicker slices need more time. Test with a thermometer to be sure.
Cooking peameal bacon to 155-160°F gives you some leeway above the 145°F minimum for pork, for tender and juicy results. The cornmeal coating will get crispy and browned without the bacon drying out.
Step-by-Step Guide to Cook Peameal Bacon Perfectly
Follow these simple steps for foolproof peameal bacon every time:
1. Let It Come to Room Temperature
Remove peameal bacon from the fridge at least 30 minutes before cooking. Starting with it cold can lead to uneven cooking. Letting it gradually come to room temp ensures it heats evenly for the best results.
2. Preheat Your Oven or Skillet
If baking, preheat your oven to 375°F. For pan frying, preheat a heavy skillet over medium-high heat. Add just a teaspoon of oil or butter to prevent sticking.
3. Dry Peameal Bacon Well
Pat peameal bacon dry with paper towels. This helps it brown better and prevents splattering if pan frying.
4. Cook Until Golden Brown
Pan fry for 1-2 minutes per side until golden brown. Bake at 375°F for 25-30 minutes covered, then uncover and bake 10 more minutes.
5. Check the Internal Temperature
Insert an instant read thermometer into the thickest part of the bacon. For tender and juicy bacon, cook to an internal temp of 155-160°F.
6. Let It Rest Before Serving
Let peameal bacon rest 5 minutes after cooking. This allows juices to redistribute so it stays tender. Slice and serve warm.
It’s that easy to make mouthwatering peameal bacon at home! Using a thermometer prevents overcooking and guarantees ideal doneness.
Delicious Ways to Enjoy Peameal Bacon
Part of peameal bacon’s charm is its versatility. Here are some tasty ways to serve it:
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Breakfast sandwiches – fried egg, cheese and peameal bacon on an English muffin
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Eggs Benedict – poached eggs atop peameal bacon and toasted English muffins, napped with hollandaise
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Baked potatoes – peameal bacon pairs perfectly with loaded baked potatoes
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Salads – crumble cooked peameal bacon over greens or wedge salads
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Pizza – topping a pizza with peameal bacon beats regular bacon
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Bacon and scallop skewers – alternate bacon and scallops on skewers for a tasty appetizer
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BLT sandwiches – peameal bacon adds a delicious twist to the classic BLT combination
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Bacon jam – cook peameal bacon pieces in maple syrup and spices for a sweet and savory jam
With its signature cornmeal coating and milder flavor, peameal bacon offers limitless ways to jazz up all kinds of dishes. Cooked properly to 155-160°F, you’ll enjoy the very best it has to offer. Give peameal bacon a try and never settle for regular bacon again!
Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe
FAQ
What should the internal temp of Peameal be?
What temperature is Canadian bacon done at?
What temperature to smoke peameal bacon?
How do you cook peameal bacon?
To achieve this temperature, you can either grill, bake, or fry your peameal bacon. If grilling or frying, cook each side for 2-3 minutes over medium heat. If baking, place the peameal bacon roast in a baking dish and cover tightly with foil. Bake at 350°F (175°C) for 45 minutes per pound or until the internal temperature reaches 145°F (63°C).
What temperature should peameal bacon be cooked?
It can be grilled, baked, fried, or roasted to achieve the ideal internal temperature of 145°F (63°C). It is important not to overcook peameal bacon as it can dry out and lose its flavor. When cooked properly, peameal bacon has a juicy texture and a rich flavor that sets it apart from other types of bacon.
How long can peameal bacon be refrigerated?
Refrigerate for at least 4 days and up to two weeks. To cook peameal bacon, you can either grill, bake, or fry it. If grilling or frying, slice the peameal bacon into 1/4-inch thick slices and cook each side for 2-3 minutes over medium heat.
How do you cook a peameal bacon roast?
If baking, place the peameal bacon roast in a baking dish and score the top of the meat about 1/2 inch deep. Brush maple syrup on top of the roast and cover tightly with foil. Bake at 350°F (175°C) for one hour, then remove the foil and continue cooking until the internal temperature reaches 145°F (63°C).