I've only ever seen peameal bacon here in Ontario. I wonder if the "Canadian bacon" in the States varies from peameal to back bacon as you go from east to west.
Good Day! How's it goin? Ok.... I like forgot what I was gonna say.. Oh right now I remember! Ok so... So why didn't you actually make some PEAmeal Bacon eh? I watched thinkin ok.. he's gonna settle the debate.. Cornmeal bacon isn't right.. ya know? I mean we call it Peameal Bacon but then they give you Cornmeal! What Hosers eh! But then you didn't even do it eh! For shame ya know!
I have made both of the "Canadian" loin bacon types. Way different than smoked "side meat/streaky" bacon of my upbringing. The peameal/Y-cornmeal I roll up in butter muslin for a couple of days in the refrigerator (turning occasionally). Both are good but my favorite is smoked back bacon. I cold smoke (pellet tubes) the "cured" loin 8-10 hours on a cool day @~60°F so it is not cooked as yours is. Your equilibrium cure is SPOT ON in every way. Thanks for sharing. @Kentucky
I'm sitting here watching the video in 4K with the audio coming through studio monitors, and I agree. Glen's "bad" audio is still way better than a lot of other channels' "good" audio!
Glen’s a pro, so he will really notice the slightest change, but honestly, the sound is fine and it was really good to see behind the scenes and have Glen explain it all. 😁
I was raised on peameal bacon! My Grandmother was a cook in a lumber camp in the Muskoka region of Ontario, and she married a lumberjack- but I'm OK ;)
All of the cameras work and get used... except for the RED Dragon on the end. The RED is just a paperweight at this point, broken and would cost more to fix than it was to buy a newer model.
I moved to Alberta from Ontario back in 1980, I sure miss this type of bacon. Every time I get back to Ontario, I try to have my fill of it the pea meal type.
Love the comments from the ‘cutting room floor’. I live in Toronto now, but grew up in Montreal. Never heard of peameal bacon until I took a trip to Ontario. For us it’s just the classic bacon. Merci ;)
@@cjmillerjr7365 you definitely are! But you absolutely didn't need my approval! I certainly can't speak for all folks in this country, But I know my fellow Canadians would also accept you with open arms!
Peameal bacon used to be a limited regional food (Southern Ontario) but is widely available now. I remember eating this in the late 60's. Windsor boy here...
Thank you so much for the Bob and Doug reference! I've never heard of peameal or peameal bacon until now. I believe you've leveled up as a Canadian, Glen.
I’m from southern Ontario but live in NC, USA. I miss this stuff and will make it at home now. Thank you for a wonderful video. I appreciate the work you put into it!! X
THANK YOU for a clip of Bob and Doug! I needed that this morning. Strange Brew! And as an American, I never understood Canadian Bacon. Now I do. Teacher! Bringer of joy! Thank you Glen.
I'm a chef born and raised in Ontario. I grew up eating and loving peameal bacon. I moved out to Calgary in 2006 and cooked in a few different restaurants there as well as in Ontario. Honestly, I was shocked to learn that not many westerners had even heard peameal bacon ( even fellow cooks/chefs ), let alone being able to find it in stores. When I wanted to use it for special menu items our food supplier GFS ( one of the biggest suppliers in the country ) didn't even carry it in any of their western facilities. They had to special order it from Ontario! So needless to say that when I would use it, it was rather foreign to most westerners, but a welcome taste of home for the many of us Ontarians! Great Video, keep up the good work!
Have friends from Toronto and when we visited, they took us to their favorite dinner and had to explain to me what peameal bacon was. Love the stuff now.
Sorry, Glen; this will be longish! I grew up in Port Huron, across from Sarnia, and joined the Navy in 1959. A few years ago, I decided to cure my own Canadian bacon, since I couldn't find it anywhere -- other than the expensive little pieces of ham labeled "Canadian bacon" available in most supermarkets then. How much time it would have saved had I known, as a boy, that what we were getting from Canada and calling "Canadian bacon" should have been called "Ontario bacon." After following RUclips instructions for two tries, I realized for this year's try that the Canadian bacon of my youth was NOT smoked, as everyone on RUclips assured me it should be. So then I went back to RUclips, and found you. I also found the dry "Equalibrium" system. But I decided to modify that, by adding maple syrup to the salts, and coating the tenderloin with the mixture. The result: I should have been abstimeous with the syrup -- followed the recipe percentage for the sugar less generously. I should also have added a bit more pepper, mustard seed, and bay leaves to the mix. The zip lock bags were pretty much a waste of time because two halves of loin can be processed in two convenient left--over containers. At the end of a week, I rinsed off the syrup (which would perhaps have been unnecessary had I used less syrup to begin with) and packed both pieces in corn meal. I note that the loins are a deep red, and not the pink one expects. Ayuh, too sweet. But still, closer than I've been so far.
I’m from metro Detroit and my Dad introduces me to pea meal bacon more then 60 yrs ago. I fell in love with it and I’m lucky enough to be able to find it in the Detroit area. I wish I could find it in Florida were we winter. You would think with all the Canadian snowbirds someone would sell it Pat
I live in Windsor, Ontario and grocery stores seem to carry more peameal bacon over smoked bacon around here but both are easy to find. I followed this recipe and have a pork loin in brine right now. Can’t wait to try it in about 5-6 days.
I just read all the comments and am amazed at how few people know about peameal bacon. It has been a staple in my life for over 50 years. It is quite expensive in the grocery stores (in Calgary), but the price is more reasonable at Costco. I always keep a chunk in the freezer. Use it on Eggs Benedict all the time. Will have to try to make my own now.
I know Peameal bacon extremely well! Thank you for this video. I'm from Alberta and have lived in the States for 40 yrs. My relatives used to bring me this, altho I never grew up with it. You cannot find it in BC! I just missed a Ferry boat home from Vancouver Island because I madly ran from store to store to find it, and could not. So glad to hear how it's made! Fantastic!
This channel has made me a better cook, I now think of it in a completely different way. You have inspired me to use ingredients that I have never thought of.
Excellent video Glen, I wish you were around when I started brining and smoking 10 years ago. There has been very inaccurate information out there for a long time. To answer your question, as a former GTA person; peameal with cornmeal is predominant eaten in our household. I now make it for ourselves being situated in Austria now. Nice to see some Canadian culture.
LOVE Peameal Bacon! I was just posted out of Kingston ON to NB, it’s so much harder to find or more expensive here! I brought a few roasts with me, but I know they won’t last long, I’ll definitely have to give this recipe a try, thanks!
Glen, Are you going to replace the wireless microphone with the same unit? I've been thinking about upgrading my Tascam recorder for something that feeds directly into the camera. I know you've had this video in the works for a long time. I'm excited to see the finished result!
Yes I replaced the transmitter with the same type - I already have all the other 'stuff' for this system and couldn't bear the expense of replacing it all with an all new system. If money was no object - I might.
Great job Glen…when I left Ottawa for Memphis, this is one thing I really missed. By some miracle, in one of my sausage making books, I came across a curing recipe for peameal. I cured it, rolled it; half of the loin I smoked, and my American friends all of a sudden wanted more! I told them to move to Canada. LOL. I still make it because it tastes better. I add cayenne pepper and dry mustard to the meal mixture. Oh, also, use Dijon mustard as a binder to keep the meal attached. Gives it a great edge to the overall taste.
Oh wow - I so miss peameal bacon! I live in Northern New York and at least once per month we'd go to Canada to visit and bring back peameal bacon - that was before the COVID-19 border closure! Thanks for the video, Glen! My best to you both!🍴
I just made the Peameal Bacon! I haven't been up to Ontario in a number of years, but always remember having it when we went on ice fishing trips up to Lake Simcoe. It turned out even better than I remembered. I really like the equilibrium brine. I shared with a friend and vacuum sealed up several packages of slices for the freezer as well. So, a very worthwhile project. Thank you!
Thank you! Grew up in Port Huron so I knew you don't smoke."Canadian" bacon ... . but everyone on houtubr insists on smoking it. This year I was determined to do without ghe grill . ... and suddenly, there youbwere! Thanks so much!
This was VERY interesting to watch and caused me to think back on my ancestors on the farm where I grew up. They had a "Sugar Shack" in the 80 acre Maple Bush and they had a "Smoke House" about 50 yards away from the house where they dwelt. By the time I was born in the late 1940's, neither of these facilities were used any longer and my family was in the midst of transitioning from a "Mixed Farm" with Pork, Lamb, Beef, Poultry, Eggs, and Vegetables to an "All Beef" operation. We still had a couple of Draft Horses when I was a kid but they weren't actually used for work anymore because we already had two tractors. Since there were no freezers, (or electricity for that matter), folks had to find ways to "Cure Meat" to prevent it from spoiling. At any rate, after watching this video, I can't believe the EXPENSE of the ingredients required in trying to make these "Canadian Bacons" at home, let alone the time involved and the space taken up in the refrigerator. I had "Peameal Bacon" for breakfast this morning on toast and it was delicious, extremely lean, and incredibly tender. However, the Entire Package which yielded 12 slices cost just $3.20, on sale, for .728 Kilograms (1.6 pounds). That equates to $1.99 per pound. So last week, I saw whole Pork Loins on sale for $1.99 per pound. Looks like all the expensive ingredients, time, labour, and vacuum packaging of that Peameal Bacon came for FREE!
Love the very end segment! Living in Ontario and a teenager in the 80s means we watched those hosers! Great memories. We eat pea meal bacon regularly but not the back bacon.
The last time I was in Canada (family reunion in Seaforth, Ontario) I had peameal bacon for breakfast. Because I live in Michigan, Canadian bacon is quite common in local stores.
They both look very good but I love the peameal bacon the best. I move to the states 25 yrs ago and have been looking for a great recipe, thanks so much.
I live in Victoria BC and I have never heard of peameal bacon until today. It must be a central/eastern Canada thing. Even the youtube spell checker doesn't know what it is. Thanks for all your great vids Glen. Love 'em.
West of Winnipeg here, never had peameal bacon, but back bacon was a pretty common thing growing up. Mom and Grandma always used to make English Bacon and Egg Pie using back bacon and it was super good!
just an FYI your channel is the only one i watch consistently with every new upload, and all the talking could be in Morse code for all i care and id still watch it, so the audio being a little worse isn't so bad, thanks for another upload!
I grew up in Alberta but now live in Ontario. Back bacon in Alberta (not often) but lots of Peameal here in Ontario. I lived in T.O. where it could found in diners (as sandwichs). But now I live east of Ottawa (half way to Montreal) sometimes it is offered with breakfast, but it is easy to find at the grocery store. Served with a French Canadian style breakfast ( eggs, de bines and home fries) so good! I had no idea that it was that simple to make. Thanks Glen!!
I enjoy both. We usually buy Peameal Bacon in London, Ontario. I have made Smoked Canadian Bacon and Peameal plus also Buckboard Bacon. Also have made smoked bacon with Pork Belly. Good Eats!
Great to know I can make my own. We often buy the pork loin cryopak when they are on sale and cut them up for roasts, schnitzel and chops. I had noticed that the peameal was made with "semoule". Love the Bob and Doug jingle....brought a smile to my face
I have been in Alberta for most of 60 years. I never heard of Canadian bacon unless I was watching American TV or in the states. I rarely heard of back bacon. Until today, I had never heard of peameal bacon. Our farm sourced pork loins/tenderloins typically ended up as pork chops. Pork butt typically got cured into picnic hams or cut into pork roasts.
Glen, I'm just a hoser from the lower 48 but when I make up a batch of back bacon I will take large portions of it, about 6 inches long, and vacuum seal them for freezing or cooking. Then I'll pop them in a sous vide bath overnight at 145 and have the most tender ham/bacon ever. Slice it how you like and fry it.
When they sent the two American astronauts a few months ago, every time they said their names I would start to sing Take Off. I do my back bacon the same way you do. And yes always put those bags in a container! Smoke to 140. I only see peameal bacon at the store. I don’t like the binder they put on it, it feels sticky like gum. Next time I make some I’ll use your recipe. This was great.
I just bought some peameal bacon at Costco in St Albert (just outside of Edmonton) the other day. I haven't cooked it up yet, but the weekend is here... sooooooo... I'll have peameal bacon sandwiches tomorrow. (I'm originally from Orillia but now reside in Alberta). I'm going to have to give your recipe a try!
Hey Glen, Great video! I am from Alberta and we do indeed have pea-meal bacon here. It is not nearly as popular as belly bacon. My parents are from southern Ontario so they were quite used to it so that is where I got my taste for it. I make both Canadian bacon and belly bacon for friends and family. Although I dry cure mine rather than wet cure. I will try making pea-meal bacon next time with your method. Keep up the great work.
The part of Canada I'm in is called Arizona, so it's only Canada for the winter months but still ... my memories of visiting my step-mom and sister in Toronto were with peameal bacon, though back bacon could be had. It cannot readily be had, however, in the States. The one place I used to be able to order it from went out of business and their quality was less than stellar anyway. So thank you, "bad" audio and all, for bringing this memory back to me. Peameal bacon for the win, ya hoser!
I am new(ish) to cooking so, thank you for the video. I've used this recipe a few times now and it is perfect! This best thing though is the knowledge you passed on about equilibrium brining. Perfect salt every time!
Toronto-born and -raised and moved to other places. There was no peameal bacon when I lived in Vancouver and haven't found it anywhere else at all except Toronto,. I gave a peameal bacon sandwich at Pearson to my Californian kid and he gobbled it up. He's now a convert. I'm going to make peameal bacon here in California and make more converts!
Recently I've taken to cooking peameal roasts with a glaze of brown sugar, oyster sauce & garlic. SO good! I cured a pork loin using soy sauce as the salt (a lot of unfamiliar math) and it was meh. Vast color difference, though.
Glen! Your *"bad"* audio, is _better than most other people's good audio!_ I love _peameal bacon_ the best too, I am from _Southern Ontario,_ as well. Another excellent video sir. *(if you need any assistance reterminating those mic cables, drop me a line.)
We followed this one and made the peameal variety (using corn meal). It got the first taste test last night. FANTASTIC. Those large pork loins come on sale inexpensively at both Superstore and Save-On-Foods quite often. I think we will be doing this more often.
Omg thank you!! I love peameal!! I've always told ppl Canadian back bacon, is slightly different from peameal. My favorite! I'm having peameal with cheese on a kaiser tonight for supper 😋
Great video Glenn Loved the warning over bad sound quality, soldier on make the best of it , both types of bacon looked delicious but being from London uk would live to try pea meal bacon All the best Dave from London uk
I watched an episode of Bizarre Foods tonight and they didn’t explain the difference between the two Canadian bacons. Appreciate the info. I hope to make peameal soon.
Hey Glen, If I have a smaller container size, can I reduce the volume of water and still use your ratio of prague salt, regular salt, and other ingredients? I always thout the amount of salt was only relevant to the amount of loin. Hmmm. Confused now. :(
Would you only do a wet cure for Canada Baccon or can you apply your dry cure recipe (that you did for pork belly) to a pork tenderloin? Also thanks for all the great Baccon videos
I'm watching from southwest Ontario (London). I can't remember ever seeing back bacon in the grocery stores here, only the peameal bacon. The back bacon may be more readily available in smaller butcher shops or delis. I do miss Toronto though. Wonderful peameal bacon on a kaiser roll with a slice of mild cheddar melting into the bacon and the bun. Have not seen a decent kaiser roll since leaving Toronto.
Loved this video! Being from west coast USA I had no idea. Now I want to try both. Love pork loin and if you want to turn loin into bacon, I'm onboard! Time to make a visit to BC from Washington state. Need to check if the borders are open again.😁
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Thanks for watching Everyone! *Have you had 'real' Canadian Bacon? What about Peameal Bacon?* Full recipe in the description box.
I haven't heard the Bob and Doug McKenzie thing for a couple decades.
I've only ever seen peameal bacon here in Ontario. I wonder if the "Canadian bacon" in the States varies from peameal to back bacon as you go from east to west.
I've only had the Canadian bacon like you get at the store in Arkansas, since that's where I grew up in the 80s when Canadian bacon was a big thing.
Good Day! How's it goin? Ok.... I like forgot what I was gonna say.. Oh right now I remember! Ok so... So why didn't you actually make some PEAmeal Bacon eh? I watched thinkin ok.. he's gonna settle the debate.. Cornmeal bacon isn't right.. ya know? I mean we call it Peameal Bacon but then they give you Cornmeal! What Hosers eh! But then you didn't even do it eh! For shame ya know!
I have made both of the "Canadian" loin bacon types. Way different than smoked "side meat/streaky" bacon of my upbringing. The peameal/Y-cornmeal I roll up in butter muslin for a couple of days in the refrigerator (turning occasionally). Both are good but my favorite is smoked back bacon. I cold smoke (pellet tubes) the "cured" loin 8-10 hours on a cool day @~60°F so it is not cooked as yours is. Your equilibrium cure is SPOT ON in every way. Thanks for sharing. @Kentucky
“The rest of the video the audio isn’t great”
The audio wasn’t that bad mate. It isn’t the same sure, but not terrible
I'm sitting here watching the video in 4K with the audio coming through studio monitors, and I agree. Glen's "bad" audio is still way better than a lot of other channels' "good" audio!
Glen’s a pro, so he will really notice the slightest change, but honestly, the sound is fine and it was really good to see behind the scenes and have Glen explain it all. 😁
almost sounds like my ears are plugged up. But other than that, it is fine
Typical Glen. Authentic TO THE LETTER! even as far as honesty in filming.
Also: watch till the end ;)
I was raised on peameal bacon! My Grandmother was a cook in a lumber camp in the Muskoka region of Ontario, and she married a lumberjack- but I'm OK ;)
Mtagrad Andy omg, I bet your gram has some really good stories
a Monty Python line. Nice
Sleeps all night?
(Now I'm going to have that earworm stuck in my brain)
@@ms.chuckfu1088 and works all day
The transition to the editing station/technical difficulties segment was masterfully done :) good job!
PS the bacon looks wonderful too!
Krystal Methodist What she said. And it gave us a look at your camera collection. Good job there, too. All functional?
All of the cameras work and get used... except for the RED Dragon on the end. The RED is just a paperweight at this point, broken and would cost more to fix than it was to buy a newer model.
@@GlenAndFriendsCooking How about the Uher Reel to Reel recorder?
With a bonus "behind the scenes", thank you Glen!
I always enjoy your show but You really made me laugh when you did the McKenzie brothers call.
I moved to Alberta from Ontario back in 1980, I sure miss this type of bacon. Every time I get back to Ontario, I try to have my fill of it the pea meal type.
Love the comments from the ‘cutting room floor’. I live in Toronto now, but grew up in Montreal. Never heard of peameal bacon until I took a trip to Ontario. For us it’s just the classic bacon. Merci ;)
TheEricatv can confirm also born in Montreal but lived in Alberta and BC never heard of peameal bacon until I moved to Toronto
I am so proud to be Canadian! I love all my fellow hosers!🇨🇦
I’m half Canadian my dad is from Vancouver British Columbia Canada I’m happy and proud to be half Canadian too !!!
Half Canadian means you get to be a hoser too!! Welcome friend!!
@@adski1348 thank you !!! I’m in the Canada family !!! ??
@@cjmillerjr7365 you definitely are! But you absolutely didn't need my approval! I certainly can't speak for all folks in this country, But I know my fellow Canadians would also accept you with open arms!
"Strange Brew" I think is overdue a viewing. Oh, and I had no idea that Canadian bacon was pork loin. Thanks for a near perfect video.
Coooo loo coo coo coo coo coo cooooo.
I was going to say exactly the same thing.
Another one from the SCTV gang that I really like is Club Paradise.
Red Letter Media has a great video on Strange Brew
Peameal bacon used to be a limited regional food (Southern Ontario) but is widely available now. I remember eating this in the late 60's. Windsor boy here...
Bob and Doug and SCTV were my weird first loves here in Arkansas. You made me happy today, Glen. ❤️.
Thank you so much for the Bob and Doug reference!
I've never heard of peameal or peameal bacon until now.
I believe you've leveled up as a Canadian, Glen.
I’m from southern Ontario but live in NC, USA. I miss this stuff and will make it at home now. Thank you for a wonderful video. I appreciate the work you put into it!! X
THANK YOU for a clip of Bob and Doug! I needed that this morning. Strange Brew! And as an American, I never understood Canadian Bacon. Now I do. Teacher! Bringer of joy! Thank you Glen.
I'm a chef born and raised in Ontario. I grew up eating and loving peameal bacon. I moved out to Calgary in 2006 and cooked in a few different restaurants there as well as in Ontario. Honestly, I was shocked to learn that not many westerners had even heard peameal bacon ( even fellow cooks/chefs ), let alone being able to find it in stores. When I wanted to use it for special menu items our food supplier GFS ( one of the biggest suppliers in the country ) didn't even carry it in any of their western facilities. They had to special order it from Ontario! So needless to say that when I would use it, it was rather foreign to most westerners, but a welcome taste of home for the many of us Ontarians!
Great Video, keep up the good work!
Have friends from Toronto and when we visited, they took us to their favorite dinner and had to explain to me what peameal bacon was. Love the stuff now.
I love you and your channel so much that I watch these meat-centric episodes as a vegetarian! Much love from the US!
Sorry, Glen; this will be longish! I grew up in Port Huron, across from Sarnia, and joined the Navy in 1959. A few years ago, I decided to cure my own Canadian bacon, since I couldn't find it anywhere -- other than the expensive little pieces of ham labeled "Canadian bacon" available in most supermarkets then. How much time it would have saved had I known, as a boy, that what we were getting from Canada and calling "Canadian bacon" should have been called "Ontario bacon." After following RUclips instructions for two tries, I realized for this year's try that the Canadian bacon of my youth was NOT smoked, as everyone on RUclips assured me it should be. So then I went back to RUclips, and found you. I also found the dry "Equalibrium" system. But I decided to modify that, by adding maple syrup to the salts, and coating the tenderloin with the mixture. The result: I should have been abstimeous with the syrup -- followed the recipe percentage for the sugar less generously. I should also have added a bit more pepper, mustard seed, and bay leaves to the mix. The zip lock bags were pretty much a waste of time because two halves of loin can be processed in two convenient left--over containers. At the end of a week, I rinsed off the syrup (which would perhaps have been unnecessary had I used less syrup to begin with) and packed both pieces in corn meal. I note that the loins are a deep red, and not the pink one expects. Ayuh, too sweet. But still, closer than I've been so far.
I’m from metro Detroit and my Dad introduces me to pea meal bacon more then 60 yrs ago. I fell in love with it and I’m lucky enough to be able to find it in the Detroit area. I wish I could find it in Florida were we winter. You would think with all the Canadian snowbirds someone would sell it
Pat
Where did you find it? The stuff we get is not so great? Please tell.
Your cooking show is my favourite in the world ❤❤❤ thank you
I remember waking up to the smell of peameal bacon at my grandparents house in fort Erie.
I live in Windsor, Ontario and grocery stores seem to carry more peameal bacon over smoked bacon around here but both are easy to find. I followed this recipe and have a pork loin in brine right now. Can’t wait to try it in about 5-6 days.
My husband lived in Toronto for years. I make pea meal bacon for him, but I think I will try your recipe. Looks great. Thank you.
You said back bacon and I heard the jingle in my head. Love that show.
I just read all the comments and am amazed at how few people know about peameal bacon. It has been a staple in my life for over 50 years. It is quite expensive in the grocery stores (in Calgary), but the price is more reasonable at Costco. I always keep a chunk in the freezer. Use it on Eggs Benedict all the time. Will have to try to make my own now.
I know Peameal bacon extremely well! Thank you for this video. I'm from Alberta and have lived in the States for 40 yrs. My relatives used to bring me this, altho I never grew up with it. You cannot find it in BC! I just missed a Ferry boat home from Vancouver Island because I madly ran from store to store to find it, and could not. So glad to hear how it's made! Fantastic!
This channel has made me a better cook, I now think of it in a completely different way. You have inspired me to use ingredients that I have never thought of.
Excellent video Glen, I wish you were around when I started brining and smoking 10 years ago. There has been very inaccurate information out there for a long time. To answer your question, as a former GTA person; peameal with cornmeal is predominant eaten in our household. I now make it for ourselves being situated in Austria now. Nice to see some Canadian culture.
I love your channel... It is always a pleasure to learn the history of food...
Looks super tasty!! On Van isle I often only see back bacon. Ether way odd eat either of those. 🙌 🇨🇦
LOVE Peameal Bacon! I was just posted out of Kingston ON to NB, it’s so much harder to find or more expensive here! I brought a few roasts with me, but I know they won’t last long, I’ll definitely have to give this recipe a try, thanks!
Glen,
Are you going to replace the wireless microphone with the same unit? I've been thinking about upgrading my Tascam recorder for something that feeds directly into the camera.
I know you've had this video in the works for a long time. I'm excited to see the finished result!
Yes I replaced the transmitter with the same type - I already have all the other 'stuff' for this system and couldn't bear the expense of replacing it all with an all new system.
If money was no object - I might.
Peameal frying pre-dawn, a cottage memory here, Ontario. Thanks for this.
Always took some camping, nothing like Peameal cooked in cast iron on a Coleman stove.
Great job Glen…when I left Ottawa for Memphis, this is one thing I really missed. By some miracle, in one of my sausage making books, I came across a curing recipe for peameal. I cured it, rolled it; half of the loin I smoked, and my American friends all of a sudden wanted more! I told them to move to Canada. LOL. I still make it because it tastes better. I add cayenne pepper and dry mustard to the meal mixture. Oh, also, use Dijon mustard as a binder to keep the meal attached. Gives it a great edge to the overall taste.
Oh wow - I so miss peameal bacon! I live in Northern New York and at least once per month we'd go to Canada to visit and bring back peameal bacon - that was before the COVID-19 border closure! Thanks for the video, Glen! My best to you both!🍴
One man band... we’ve all recorded bad audio at one point or another. You bridged it wonderfully. Excellent video, as always!
I just made the Peameal Bacon! I haven't been up to Ontario in a number of years, but always remember having it when we went on ice fishing trips up to Lake Simcoe.
It turned out even better than I remembered. I really like the equilibrium brine. I shared with a friend and vacuum sealed up several packages of slices for the freezer as well. So, a very worthwhile project. Thank you!
I loved having peameal bacon sandwiches growing up (and still do), also from Ontario
Thank you! Grew up in Port Huron so I knew you don't smoke."Canadian" bacon ... . but everyone on houtubr insists on smoking it. This year I was determined to do without ghe grill . ... and suddenly, there youbwere! Thanks so much!
Thanks for the Bob and Doug reference!
This was VERY interesting to watch and caused me to think back on my ancestors on the farm where I grew up. They had a "Sugar Shack" in the 80 acre Maple Bush and they had a "Smoke House" about 50 yards away from the house where they dwelt. By the time I was born in the late 1940's, neither of these facilities were used any longer and my family was in the midst of transitioning from a "Mixed Farm" with Pork, Lamb, Beef, Poultry, Eggs, and Vegetables to an "All Beef" operation. We still had a couple of Draft Horses when I was a kid but they weren't actually used for work anymore because we already had two tractors.
Since there were no freezers, (or electricity for that matter), folks had to find ways to "Cure Meat" to prevent it from spoiling.
At any rate, after watching this video, I can't believe the EXPENSE of the ingredients required in trying to make these "Canadian Bacons" at home, let alone the time involved and the space taken up in the refrigerator.
I had "Peameal Bacon" for breakfast this morning on toast and it was delicious, extremely lean, and incredibly tender. However, the Entire Package which yielded 12 slices cost just $3.20, on sale, for .728 Kilograms (1.6 pounds). That equates to $1.99 per pound. So last week, I saw whole Pork Loins on sale for $1.99 per pound. Looks like all the expensive ingredients, time, labour, and vacuum packaging of that Peameal Bacon came for FREE!
I didn't grow with this when I was young here in Montreal. But I started making it. I love peameal bacon and I cold smoke it to add more taste!
Love the very end segment! Living in Ontario and a teenager in the 80s means we watched those hosers! Great memories. We eat pea meal bacon regularly but not the back bacon.
Nice video as always, Glen! Liked the peameal because it does not require a smoker, I'll look to try it at home!
The last time I was in Canada (family reunion in Seaforth, Ontario) I had peameal bacon for breakfast. Because I live in Michigan, Canadian bacon is quite common in local stores.
Thank you! I'm about to have peameal bacon now and didn't know what the heck it was. Sounds like a treat!
They both look very good but I love the peameal
bacon the best. I move to the states 25 yrs ago and have been looking for a great recipe, thanks so much.
Audio or not, it was worth the watch.. even better.. worth staying to the very end! Way to deliver on the surprise stinger Glen!
I'm from New Brunswick and there's was plenty of both. My wife is from winnipeg and I served her peameal bacon for the first time earlier this year.
I live in Victoria BC and I have never heard of peameal bacon until today. It must be a central/eastern Canada thing. Even the youtube spell checker doesn't know what it is.
Thanks for all your great vids Glen. Love 'em.
West of Winnipeg here, never had peameal bacon, but back bacon was a pretty common thing growing up. Mom and Grandma always used to make English Bacon and Egg Pie using back bacon and it was super good!
From Manitoba; I've never even seen back bacon in a store here, and I can probably count on one hand the number of times I've had peameal bacon.
Seconded, Manitoba here. Never seen back bacon, peameal bacon is available but I don't really eat pork products so can't say for sure.
just an FYI your channel is the only one i watch consistently with every new upload, and all the talking could be in Morse code for all i care and id still watch it, so the audio being a little worse isn't so bad, thanks for another upload!
I grew up in Alberta but now live in Ontario. Back bacon in Alberta (not often) but lots of Peameal here in Ontario. I lived in T.O. where it could found in diners (as sandwichs). But now I live east of Ottawa (half way to Montreal) sometimes it is offered with breakfast, but it is easy to find at the grocery store. Served with a French Canadian style breakfast ( eggs, de bines and home fries) so good! I had no idea that it was that simple to make. Thanks Glen!!
I enjoy both. We usually buy Peameal Bacon in London, Ontario. I have made Smoked Canadian Bacon and Peameal plus also Buckboard Bacon. Also have made smoked bacon with Pork Belly. Good Eats!
I laughed out loud when you did the “Bob & Doug McKenzie” call. That and peameal bacon, you can’t get anymore Canadian eh
Glen and Jules, my favorite Canadian hosers
Great to know I can make my own. We often buy the pork loin cryopak when they are on sale and cut them up for roasts, schnitzel and chops. I had noticed that the peameal was made with "semoule". Love the Bob and Doug jingle....brought a smile to my face
I have been in Alberta for most of 60 years. I never heard of Canadian bacon unless I was watching American TV or in the states. I rarely heard of back bacon. Until today, I had never heard of peameal bacon.
Our farm sourced pork loins/tenderloins typically ended up as pork chops. Pork butt typically got cured into picnic hams or cut into pork roasts.
Great video Glen and the Mackenzie Bros and the end was awesome.
Glen, I'm just a hoser from the lower 48 but when I make up a batch of back bacon I will take large portions of it, about 6 inches long, and vacuum seal them for freezing or cooking. Then I'll pop them in a sous vide bath overnight at 145 and have the most tender ham/bacon ever. Slice it how you like and fry it.
When they sent the two American astronauts a few months ago, every time they said their names I would start to sing Take Off.
I do my back bacon the same way you do. And yes always put those bags in a container! Smoke to 140.
I only see peameal bacon at the store. I don’t like the binder they put on it, it feels sticky like gum. Next time I make some I’ll use your recipe.
This was great.
I just bought some peameal bacon at Costco in St Albert (just outside of Edmonton) the other day. I haven't cooked it up yet, but the weekend is here... sooooooo... I'll have peameal bacon sandwiches tomorrow. (I'm originally from Orillia but now reside in Alberta). I'm going to have to give your recipe a try!
Thank you my favorite episode so far!
both look amazing. Jules, that sweater is gorgeous.
Had me grinning from ear to ear with the Bob and Doug MacKenzie song. Take off!
Hey Glen,
Great video!
I am from Alberta and we do indeed have pea-meal bacon here. It is not nearly as popular as belly bacon. My parents are from southern Ontario so they were quite used to it so that is where I got my taste for it.
I make both Canadian bacon and belly bacon for friends and family. Although I dry cure mine rather than wet cure. I will try making pea-meal bacon next time with your method.
Keep up the great work.
The part of Canada I'm in is called Arizona, so it's only Canada for the winter months but still ... my memories of visiting my step-mom and sister in Toronto were with peameal bacon, though back bacon could be had. It cannot readily be had, however, in the States. The one place I used to be able to order it from went out of business and their quality was less than stellar anyway. So thank you, "bad" audio and all, for bringing this memory back to me. Peameal bacon for the win, ya hoser!
I am new(ish) to cooking so, thank you for the video. I've used this recipe a few times now and it is perfect! This best thing though is the knowledge you passed on about equilibrium brining. Perfect salt every time!
Made the loin & pork belly.. will never buy store bough again! Tysvm sir! The best ever!
Toronto-born and -raised and moved to other places. There was no peameal bacon when I lived in Vancouver and haven't found it anywhere else at all except Toronto,. I gave a peameal bacon sandwich at Pearson to my Californian kid and he gobbled it up. He's now a convert. I'm going to make peameal bacon here in California and make more converts!
I am definitely making this. Pork loin is on sale this week for $1.77 a pound.
Thank you glen for this.
Bob and Doug! That literally made me LOL :)
Recently I've taken to cooking peameal roasts with a glaze of brown sugar, oyster sauce & garlic. SO good!
I cured a pork loin using soy sauce as the salt (a lot of unfamiliar math) and it was meh. Vast color difference, though.
Glen! Your *"bad"* audio, is _better than most other people's good audio!_
I love _peameal bacon_ the best too, I am from _Southern Ontario,_ as well.
Another excellent video sir. *(if you need any assistance reterminating those mic cables, drop me a line.)
I live in AB and have never seen peameal bacon, it looks really good i will have to go see if i could find some
We followed this one and made the peameal variety (using corn meal). It got the first taste test last night.
FANTASTIC.
Those large pork loins come on sale inexpensively at both Superstore and Save-On-Foods quite often. I think we will be doing this more often.
Omg thank you!! I love peameal!! I've always told ppl Canadian back bacon, is slightly different from peameal. My favorite!
I'm having peameal with cheese on a kaiser tonight for supper 😋
It's like Canada inception! Thanks for the video.
Great video Glenn
Loved the warning over bad sound quality, soldier on make the best of it , both types of bacon looked delicious but being from London uk would live to try pea meal bacon
All the best Dave from London uk
Audio was fine. I love peameal bacon! Thanks for the recipe
This is excellent stuff - just going to get going on my pea meal bacon! Thanks for the info.
I watched an episode of Bizarre Foods tonight and they didn’t explain the difference between the two Canadian bacons. Appreciate the info. I hope to make peameal soon.
You're really making me miss Toronto with that peameal bacon...
I love your videos. I love Canadian bacon, can not always find it in our stores. Imperialists probably.
love watching you makin bacon even if it sounds rough ;)...
Hey Glen, If I have a smaller container size, can I reduce the volume of water and still use your ratio of prague salt, regular salt, and other ingredients? I always thout the amount of salt was only relevant to the amount of loin. Hmmm. Confused now. :(
After last night's debate, I soooo needed this. And with Bob & Doug MacKenzie! Yay.
love me some peameal bacon, I just made the back type and came out great, gonna make the peameal next week. Love that better also.
Would you only do a wet cure for Canada Baccon or can you apply your dry cure recipe (that you did for pork belly) to a pork tenderloin?
Also thanks for all the great Baccon videos
Pea meal bacon - what a strange brew ;-) LOL!!!!! (Thnks for sneaking in the McKenzie brothers reference!!)
Thanks Glen for this. We are doing this one. I live in Florida and miss these items...let you know how it comes out.
I left Canada fifty years ago from Manitoba. I don't ever recall having pea meal bacon, just back bacon. BTW, loved the ending!
I'm watching from southwest Ontario (London). I can't remember ever seeing back bacon in the grocery stores here, only the peameal bacon. The back bacon may be more readily available in smaller butcher shops or delis. I do miss Toronto though. Wonderful peameal bacon on a kaiser roll with a slice of mild cheddar melting into the bacon and the bun. Have not seen a decent kaiser roll since leaving Toronto.
Makes me proud to be a Canadian. I love peameal bacon!
Great video, thanks for sharing.
(And as you asked, my grandparents pretty much only bought peameal bacon in Edmonton.)
Despite your technical issues the video turned out great, thanks for sharing the recipe, both of the bacons looks delicious :D
Loved this video! Being from west coast USA I had no idea. Now I want to try both. Love pork loin and if you want to turn loin into bacon, I'm onboard! Time to make a visit to BC from Washington state. Need to check if the borders are open again.😁