Reader Interactions


  1. Gen

    Thanks for posting your recipe, I am in exactly the same situation as you re: comfort foods of home. Still wondering why the States haven't caught on to the sweet loveliness of the caramilk bar.

  2. MaryJo

    I won't do any stars because I haven't made this, but the recipes for both kinds of bacon look great. We don't have a smoker, so I'm eager to try the peameal bacon. A number of years ago, I was at a combined potluck of The Saint Paul Bread Club and Slow Food Minnesota that was held at (now closed) St Ages Bakery in St Paul. Klecko made pizza dough, as I recall, and SPBC members rolled it out, then SFM folks provided the toppings. One of the SFM couples brought homemade bacon and I was fascinated because I had never imagined a home cook could make bacon.
    Your recipes sound so easy, I added the Prague salt to my Amazon order.
    Thanks for sharing!

  3. Gail

    I have missed peameal bacon as well. I was raised in Hamilton Ont. Also when I first moved to the states I saw Canadian bacon and wondered what it was as I had never heard of it in Canada. Thanks for the recipe. I will definitely try it.

    • Jamie

      About to take it out of the brine and roll it. I am excited to try this thanks for posting it

  4. Colleen

    5 stars
    I have never had peameal bacon, but I'm a west coaster maybe that's why. I would never think to make my own back bacon, but you make it look easy! Thanks for this informative post.

  5. NANCY

    5 stars
    i never had peameal bacon either. I never thought to make my own. thanks for sharing this!

  6. Kasia

    5 stars
    Thanks for explaing the difference between the two bacons. I've always wondered. It sounds like a long process to make it but I bet it's totally worth it.

    • Marie Porter

      It does take a little bit of time, but honestly not much work at all.

      The Peameal takes *maybe* 15 minutes of active time, the back bacon sightly more.

      It's mostly just a bunch of waiting!

  7. Britt K

    Okay, I'm going to have to share this with my husband! While we are still in Canada, and therefore peameal bacon is readily available, he LOVES cooking and making things himself. He doesn't spoil himself by purchasing it too much right now (I don't eat meat, so he'd be buying it just for himself) but I think making it would give him a good excuse to dig in and enjoy lol

  8. Sean

    5 stars
    I've always wanted to try making peameal bacon! You've made it so clear here (and the tasty tasty photos don't hurt either). Great stuff, and thanks for sharing!

  9. Ed

    Marie, you've done a wonderful job of explaining the difference between Peameal bacon (Canada) and Canadian bacon (USA). I do a hybrid version because I live in Southern Ontario (Peameal bacon is readily available) and I'm lazy, I just buy a Peameal bacon slab/roast, cut it lengthwise and smoke it with the cornmeal still on.
    (This way I don't have to do the brining.) Then I slice it up for breakfast or sandwiches.

  10. ashok

    5 stars
    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  11. David Presland

    The American Version of Canadian bacon is not made from the more expensive cut of a pork loin, it is basically Oscar Meyer processed sandwich ham cut into a circle from what I can see.

  12. Bill

    Quick question. The ingredients list calls for 2 “Tsp” Prague #1 Cure. I’m confused by the capital T. Is that teaspoon or tablespoon? Thanks.

    • Marie Porter

      Teaspoon. Just fixed that typo, thanks!

  13. Jeremy

    I brine with raw uncooked loin and then after rinsing it I add the peameal with additional spices and smoke it that way. It is fantastic. Gets a nice flavorful bark on the outside that is very tasty.

  14. Alex

    From Toronto, been in states for 12 years and miss Peameal bacon as much as Timmies. Used to make BBQ peameal bacon sandwiches!! Loved it with a little burnt edge… The bomb!!!

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