Diane, this is the recipe that Elery uses, from Michael Ruhlman. It's essentially their Canadian Bacon recipe, but simply cured and not smoked.

Canadian Bacon or Peameal Bacon

1 2-4 pound pork loin

For the brine:

2 quarts of water
2.5 ounces (5 tablespoons) MortonâÂÂs kosher salt
1 ounce (2 tablespoons) sodium nitrite (I use DQ Cure #1)
4 ounces (1/2 cup) sugar
5 cloves garlic smashed with the flat side of a knife
2 bay leaves
1 large bunch of sage (optional)
7 or 8 thyme sprigs (optional)
1 lemon halved (optional)

1.Combine the brine ingredients in a pot and bring it to a simmer, stirring to dissolve the salt and sugar. Remove it from the heat, allow it to cool, then chill it in the refrigerator.

2.Submerge the pork loin in the brine (or put it all in a large zip top bag) and refrigerate for 72 hours (give or take a few hours depending on your schedule).

3.Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day.

4.For Canadian Bacon: hot smoke the loin to an internal temperature of 145 to 150 degrees F. or 60 to 65 degrees C.

5.For peameal bacon, roll the loin in cornmeal to coat. Cut into slices and saute or grill.

6.In both cases, refrigerate the bacon until ready to cut and serve, either cold or reheated.

That recipe sounds interesting, although we've never done the "injection" thing. Our peameal bacon is nicely flavored throughout, so I'm wondering if it would make it even better or if it's an unnecessary step.

I would love the addition of maple syrup in place of sugar. We never use the lemon anyway because Mother is allergic to lemons and we don't want to risk her eating any.

We slice ours very thinly and just give it a quick "griddle" until brown on both sides, and it's a nice change from other breakfast meats.

Good luck, Diane, and if you use that recipe, let me know how it came out.

Annie

Annie
Question does the loin get hot smoked for peameal I 've read recipe multiple times and read it both ways for Canadian you do and peameal I have confused myself

twoyur, I do not smoke the loin for peameal bacon. It's cured but not smoked or cooked in any form. I slice either and package them already sliced, so I can just thaw a package and toss the slices into a pan for breakfast.

Annie

Thank you for the clarification

I'm sure homemade peameal bacon is wonderful.
Twoyur, Canadian Back Bacon is smoked and Peameal bacon is brined. But both use the same cut - Pork loin. Peameal is my favourite breakfast bacon.

Annie, I bought some peameal bacon from a local farmer and it had been brined with maple syrup. I was so excited when I found someone out here selling peameal bacon. I guess I don't have to tell you that I never bought it again. Traditional peameal bacon isn't sweet and it doesn't taste like maple.

Thankfully one of our local grocery stores is now carrying peameal bacon.

~Ann

Doc bought a 4 1/2 # loin today-- we'll start the brining tomorrow using the maple syrup brine.

We love the stuff --(cook it just like annie does). We used to load down the van with that bacon when we did the Biannual Canus Games in Orillia , Ontario & the whole 4 days of the Games I ate it at least twice a day & what we brought home we froze & tried to make it last "til the next Games.

Diane