I need help from Canadians abt bacon

[Meathead]

I have always thought Canadian Bacon was smoked. Isn't it? No guessing. Only if you KNOW.

[smokin fool]

Canadian bacon or pea meal bacon as we refer to it is not smoked to my knowledge, simply cured and covered in cornmeal.
Sliced in up to 1/4” slabs and fried.
Side bacon or pork belly is of course smoked.
The more learned on here will correct me if I’m wrong.

[smokin fool]

Pic of a couple of slices we carved up yesterday offa loin
Very pink, raw still has the white fat ring around the loin and the corn meal.
No smoke ring of any kind.

[djl]

Well if it is not, then you are not alone in your belief, because I found commercial products with labels that say they are clearly smoked.

I am not Canadian; so with that in mind... I think the confusion is between what is Canadian bacon. Is it called Canadian bacon in Canada or just back bacon?

So, I am thinking (guessing ) Canadian bacon is "back bacon" that is cured and smoked.

And not...
Peameal bacon is a variety of back bacon popular in southern Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked

[ItsAllGoneToTheDogs]

that's not Canadian Bacon, that's what us silly Americans call Canadian. The good stuff is like English bacon sorta...

[Meathead]

Purchased in US or Canada?

[UncleSpike]

Sure. And we all live in igloos up here too... ;-)

[Davek8282]

Much as I like the pea meal crusted pork loin I don't consider it to be Canadian Bacon (cured not smoked). I have always believed it is a smoked pork loin sliced thin to become Canadian Bacon. Requires very little cooking compared to regular side bacon. England has both beat as there you can buy bacon that includes the loin and the side bacon in one big slice, it is available both smoked and just cured, best of both worlds.

[Donw]

Canada’s Food Inspection Agency has three classifications for bacon:

23	Bacon	Boneless pork belly Salt Preservative	Water Seasoning Phosphates Ice Meat broth Spices Alcohol Sweetening agents	Cured	None
24	Back Bacon	Boneless pork loin Salt Preservative	Water Seasoning Phosphates Ice Meat broth Spices Alcohol Sweetening agents	Cured and smoked, with an internal temperature during smoking of no less than 58°C	None
25	Wiltshire Bacon	Boneless pork loin with portion of belly attached Salt Preservative	Water Seasoning Phosphates Ice Meat broth Spices Alcohol Sweetening agents	Cured	None

[coolfins]

Canadian bacon, also called peameal bacon is not smoked, but wet cured pork loin. Google peameal bacon to learn more.
cheers
Bill

[jtw]

As a Michigander who has spend a little time in Canada, I think it's important to be specific about what you're calling "Canadian Bacon." Here in MI, if you order Canadian bacon you should expect something resembling a cured and smoked pork loin, very lean, more or less resembling a very lean ham. It comes in roundish slices and goes great on a homemade McMuffin.

In southern Ontario, peameal bacon has no apparent smoke and is more like a traditional ham, except it's loin and coated with ground corn. It's roasted and sliced.

I'm not 100% sure about what someone from Canada would expect if they simply ordered "bacon" but I expect it depends on your location.

[FireMan]

I just think we’ve been hosed. What they call Canadian Bacon in Merica is some kinda bacon made in the states & given an Great North name. It’s gotta come from the R province to be the rill thing. 🙃

[latenight71]

This thread reminded me of this -

[FireMan]

Hilarious skit done by 2 of Canada’s best ever.