Hello from Ontario, Canada

robertdfarrell99

Former Member

Joined: Apr 2019

Posts: 4
#1

Hello from Ontario, Canada

April 2, 2019, 10:51 AM

Hello All - I just joined up after making what I am calling American-Canadian bacon using Meathead's curing recipe. You see, I think only Americans call Canadian Bacon, Canadian Bacon. Here in Canada we consume peameal bacon (as mentioned in "All the different types of bacon explained" page), but I have seldom seen anyone here eating bacon made from smoked pork loin a la "Canadian Bacon".

The curing instructions and the cure calculator are awesome and by far the most comprehensive and logical that I have encountered anywhere on the web. I've been making peameal bacon for some time but now have a lot more confidence in the concentrations of cure that I am using.
My latest batch was about 11 lbs of meat and I split it between the smoked AM-CAN bacon recipe (applewood smoke and maple syrup glazed - what else would you use?) and traditional peameal bacon. After coming out of the cure, the peameal bacon sits in the fridge overnight to acquire a slightly sticky surface and then is rolled in cornmeal. I understand the risks of not hot-smoking or cooking this, but am very careful with temperatures during the cure and we are sure to thoroughly cook it before eating. See the pics attached. Love the site...
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LA Pork Butt

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#2

April 2, 2019, 11:05 AM

Welcome to the Pit from Dallas, Tx, USA
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Donw

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#3

April 2, 2019, 11:08 AM

Welcome from Maryland. Food looks great.
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RonB

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#4

April 2, 2019, 11:55 AM

Welcome to the Pit.
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MBMorgan

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#5

April 2, 2019, 11:57 AM

Welcome from Colorado ... and regardless of what it's called, that's some great looking bacon ...
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FireMan

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Location: Bottom of Winnebago
#6

April 2, 2019, 12:01 PM

What relation to "back bacon"? Welcome, eat good & have fun!
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1 comment

#6.1

robertdfarrell99 commented

April 7, 2019, 03:46 PM

Editing a comment

I would say back bacon is a "class" of bacon that includes both Canadian and Peameal varieties. I read somewhere that back bacon is so-called because it comes from the loin of the hog, along the animal's back. I think that the use of these terms are interchangeable and different by region too. Whatever you call it, its some good eating!
BRic

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Location: Winnipeg Mb. Canada
#7

April 2, 2019, 12:15 PM

Welcome from Winnipeg ! Sure looks good .
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JGo37

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#8

April 2, 2019, 01:10 PM

Welcome to the PIT from the LOU! I'm admiring the nice high walls on that deep-dish skillet.

The start of the Canadian Border Wall...
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Keiferr

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#9

April 2, 2019, 01:15 PM

Welcome from southeast Michigan!
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Mr. Bones

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#10

April 2, 2019, 01:19 PM

Howdy from Kansas Territory, Welcome to Th Pit!
Thanks fer sharin, an yer bacon looks tasty!
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Argoboy

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#11

April 2, 2019, 05:15 PM

Welcome to the pit from SW Ontario. This is a great place to learn how to up your game.
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jgreen

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#12

April 2, 2019, 05:54 PM

Another welcome from Winnipeg. That bacon looks great.
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HawkerXP

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#13

April 2, 2019, 06:01 PM

Welcome to the Pit!!
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NapMaster

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#14

April 2, 2019, 09:31 PM

Welcome from Louisiana!
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Henrik

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#15

April 3, 2019, 02:00 AM

Welcome to the Pitmaster Club, thanks for joining!
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1 - 2

2 comments

#15.1

Troutman commented

April 3, 2019, 11:26 AM

Editing a comment

Emeritus standing....fancy !!

#15.2

Henrik commented

April 3, 2019, 10:29 PM

Editing a comment

That’s how I roll, baby ;-)