I have always thought Canadian Bacon was smoked. Isn't it? No guessing. Only if you KNOW.
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I need help from Canadians abt bacon
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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
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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.
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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
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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.
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