Peameal Bacon - Easy Breakfast Sandwich Recipe

Hey there, breakfast lovers! Are you ready to dive into the world of truly incredible bacon? We’re not talking about your everyday streaky bacon or even the smoked stuff often labeled "Canadian bacon" in the US. We're talking about Peameal Bacon, the real deal from Canada, specifically a Toronto specialty that’s about to revolutionize your brunch game. If you've been searching for easy breakfast sandwich recipes that are a cut above the rest, you've found your new obsession.
This isn't just a recipe; it's an adventure into what many Canadians consider their best-kept breakfast secret. You'll learn exactly what peameal bacon is, how to make it from a simple pork loin right in your own kitchen, and the best ways to cook those delicious, lean slices. Most importantly, we'll show you how to transform it into the most killer breakfast bacon sandwich you've ever tasted.
Now, don't let the "from scratch" part intimidate you. While the curing process takes a few days in the fridge, the actual hands-on time is surprisingly minimal, and we've broken it down into beginner-friendly steps. Get ready to impress yourself and everyone at your table with this flavorful, cornmeal-crusted back bacon. It’s perfect for a hearty breakfast, a special brunch, or anytime you crave a truly satisfying bacon and sandwich experience. Let's get cooking!

Ingredients

• For the Pork Loin:
• 1 (4-5 pound) boneless pork loin, trimmed to a ¼-inch fat cap
• For the Brine Base:
• 8 cups (2 liters) filtered water (or boiled and cooled for best flavor, optional)
• ½ cup (150g) kosher salt or pickling salt (if using table salt, reduce by half)
• ¼ cup (50g) granulated sugar or maple syrup (maple syrup adds a nice Canadian touch!)
• 2 teaspoons (10g) pink curing salt (Prague Powder #1) – CRITICAL: Measure precisely! See safety note below.
• Aromatics & Spices (adjust to your taste):
• 1 tablespoon black peppercorns
• 4-5 cloves garlic, smashed
• 2 bay leaves
• Optional: 1 teaspoon mustard seed, 2-3 cloves, 1 star anise pod, 2-3 thin lemon slices
• For the Cornmeal Coating:
• 1 ½ cups medium or fine yellow cornmeal
• Essential Equipment (not separate recipes):
  Large nonreactive container or 2-gallon freezer bags for brining
  Large shallow dish or sheet pan for rolling in cornmeal
  Instant-read thermometer
  Cast-iron or heavy-bottomed skillet for cooking slices

Directions

1. Phase 1: Curing Peameal Bacon from Pork Loin (Day-by-Day)
2. Day 1 – Mix the Brine & Submerge the Loin:
3. Prepare the Brine: In a medium saucepan, combine 2 cups of the filtered water, kosher salt, sugar (or maple syrup), pink curing salt, peppercorns, smashed garlic, bay leaves, and any optional aromatics. Bring to a gentle simmer over medium heat, stirring until the salt and sugar are fully dissolved. This should take about 3-5 minutes.
4. Cool the Brine: Remove the saucepan from the heat and add the remaining 6 cups of cold filtered water. Stir well. It is absolutely crucial that the brine is completely cold before you add the pork loin. You can speed this up with an ice bath if needed.
5. Trim the Loin: While the brine cools, trim any excess fat from your pork loin, aiming for a uniform ¼-inch fat cap across the top.
6. Brine the Loin: Carefully place the trimmed pork loin into a large nonreactive container (like a food-grade bucket or glass dish) or two 2-gallon freezer bags. Pour the completely cooled brine over the pork loin, ensuring it is fully submerged. If using a bag, press out as much air as possible and seal tightly. If using a container, you may need to weigh the loin down with a plate to keep it fully immersed.
7. Refrigerate: Place the pork loin in the refrigerator, maintaining a temperature between 34–40°F (1–4°C).
8. Days 2–5 – Cure in the Fridge:
9. Turn Daily: Each day, flip the pork loin over in the brine to ensure even contact and consistent curing. You should start to notice the meat taking on a pinker, cured color.
10. Monitor Brine Coverage: If the brine level drops or doesn't fully cover the loin, you can make a small batch of extra brine (using the same salt-to-water ratio) and add it, or transfer to a smaller container.
11. Day 5 – Desalinate & Dry:
12. Rinse & Soak: After 5 full days of curing, remove the pork loin from the brine and discard the brine. Rinse the loin thoroughly under cold running water to remove any surface salt or spices.
13. Desalinate (Optional, but Recommended): For a less salty result, place the rinsed pork loin in a clean container and cover it with fresh cold water. Let it soak in the refrigerator for 1-2 hours, changing the water once halfway through. This step helps draw out excess salt.
14. Pat Dry: Remove the loin from the water (if desalinating) and pat it very dry with paper towels. A dry surface is key for the cornmeal to adhere properly.
15. Day 5 – Cornmeal Crust & Chill:
16. Coat with Cornmeal: Pour the cornmeal into a large shallow dish or on a sheet pan. Roll the entire pork loin in the cornmeal, pressing gently to create a uniform, even crust on all sides.
17. Chill to Firm: Wrap the cornmeal-crusted loin tightly in plastic wrap and return it to the refrigerator for at least 1-2 hours. This chilling period helps the cornmeal crust firm up and adhere, making it easier to slice.
18. Phase 2: How to Slice & Cook Peameal Bacon Slices (Main Cooking Section)
19. Slice Thickness & Portioning:
    1. For classic breakfast plates and sandwiches, aim for slices about ¼ inch thick. This is the sweet spot for texture and even cooking.
    2. If you prefer a heartier "ham steak" feel, you can go slightly thicker, up to ⅜ inch.
    3. A 4-5 lb loin will yield approximately 20-30 slices, depending on thickness.
20. Primary Method – Pan-Seared Peameal Bacon SlicesThis is the most popular and easiest way to enjoy your homemade peameal bacon!
21. Preheat Skillet: Place a large cast-iron or heavy-bottomed skillet over medium heat. Add just a touch of high-heat cooking oil (like canola, grapeseed, or avocado oil) – just enough to lightly coat the bottom
22. .Add Slices: Once the skillet is hot, add the peameal bacon slices in a single layer, ensuring they aren't overcrowded. Cook in batches if necessary to avoid steaming.
23. Sear & Flip: Cook for 3-5 minutes per side, or until the slices are golden brown and lightly crisp on both sides. The edges should be nicely browned, and the center should be slightly springy.
24. Check Doneness: For food safety and optimal texture, aim for an internal temperature of 145°F (63°C) in the thickest part of the slices. Use an instant-read thermometer.
25. Rest & Serve: Once cooked, remove the slices from the skillet and let them rest briefly on a plate for a minute or two before serving. This helps redistribute the juices, keeping them tender.
26. Quick Cooking Variations (Short Notes Only)While pan-searing is king, here are a couple of other ways to cook your delicious peameal bacon slices:
    1. Grill: Preheat your grill to medium heat and oil the grates well to prevent sticking. Grill ¼-inch slices for 2-3 minutes per side, or until golden brown and cooked through to 145°F internal temperature.
    2. Oven: For larger batches, arrange ¼-inch slices in a single layer on a wire rack set over a baking sheet. Bake at 400°F (200°C) for 10-15 minutes, flipping once, until lightly browned and cooked through to 145°F.