Peameal bacon, also known as Canadian bacon, is a lean and tasty pork loin roast that is brine-cured and coated in cornmeal. When properly cooked, it has a wonderfully moist texture and rich, salty flavor. But undercooked peameal bacon can pose health risks, so it’s important to accurately assess doneness. Here’s how to tell if your peameal bacon is fully cooked and safe to eat.
What is Peameal Bacon?
Peameal bacon is made from the boneless loin section of pork that has been brined, smoked, and rolled in cornmeal (historically peameal). It has a pleasantly salty flavor from the curing process, and the cornmeal crust gives it a distinctive texture.
Compared to regular bacon peameal bacon is quite lean. It contains less fat and fewer calories per serving. Since the loin area of the pig is so low in fat cooking method is especially important for tender, moist meat.
Signs Peameal Bacon is Undercooked
It’s crucial to properly cook peameal bacon to eliminate any potential foodborne illnesses. Here are some visual signs that your peameal bacon roast may be undercooked:
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Raw, pink/red interior: The interior should be cooked through without any raw-looking pink or red areas. Peameal bacon is naturally pinkish, but a vivid red interior indicates undercooking.
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Translucent appearance: When sliced, the meat should be opaque throughout. Translucent spots or a jelly-like glossiness means it needs more time.
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Firm, rubbery texture: Peameal bacon should be tender and slice easily when fully cooked. If it seems tough, rubbery, or chewy, it likely needs additional cooking time.
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Lack of crust/bark A properly cooked roast will have a browned crust or bark on the exterior, No crust formation suggests the oven temperature was too low,
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Fat isn’t rendered: White fat should render down and become translucent when cooked. Solid white fat spots probably mean undercooking.
How to Tell Peameal Bacon is Fully Cooked
When peameal bacon is cooked to a safe internal temperature and allowed to rest, you should notice these signs that it’s ready to eat:
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Internal temperature of 145°F Use a meat thermometer to check the inner temperature Health agencies advise cooking pork to a minimum of 145°F
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Meat has turned white: Fully cooked peameal bacon will be white or pale pink throughout when sliced, with no raw red areas.
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Slices cleanly and easily: There should be little resistance when slicing. Meat should not seem tough or rubbery.
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Fat rendered down: White fat on whole cuts should be translucent, with some browning at the edges.
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Formation of crust/bark: The exterior will form a caramelized crust or bark from Maillard reactions.
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Juicy interior: When cooked properly, especially low and slow, the interior should be moist and juicy.
Roasting Peameal Bacon for Best Results
Roasting in the oven is the easiest hands-off method for cooking a whole peameal bacon roast. Here are some tips:
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Preheat oven to 325°F: Use a low temp to gently roast without overcooking.
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Place roast on a rack in roasting pan: Elevate on a rack so the bottom doesn’t stew.
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Brush with maple syrup (optional): For added flavor and tenderness, brush with a bit of maple syrup before roasting.
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Roast 20-25 minutes per pound: For optimal texture, allow 20-25 minutes per pound. Check temperature.
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Rest 10 minutes before slicing: Letting it rest allows juices to redistribute for moist meat.
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Slice across the grain: Cut into slices across the grain for tenderness.
Pan Frying Peameal Bacon Slices
You can also pan-fry slices of peameal bacon like breakfast bacon. Here’s how:
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Use medium or medium-low heat: Too high of heat risks burning the exterior before the middle cooks through.
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Cook 2-4 minutes per side: Flipping frequently helps prevent burning as it cooks. Check often.
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Cut thin slices: Thinner slices will cook more quickly and evenly than thick-cut.
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Blot fat: For crisper results, blot fat with paper towels before cooking to remove excess moisture.
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Make sure slices are opaque: Fully cooked slices will be opaque, not translucent or jelly-like.
How to Tell if Cooked Peameal Bacon Has Spoiled
If peameal bacon is cooked properly, stored correctly, and consumed within 3-5 days, it will be safe to eat. However, cooked peameal bacon can spoil faster than other cooked meats. Signs it may be spoiled:
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Sliminess: A slimy texture or sheen indicates bacteria growth.
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Off smell: Cooked meats will have a distinct spoiled odor when bad.
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Mold: Check closely for fuzzy white or green mold spots. Discard if present.
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Discoloration: Gray, green, or brown hues likely mean spoilage.
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Dry or tacky feel: Drying out, tackiness, or crustiness could signal spoilage.
When in doubt, remember the old adage “When in doubt, throw it out” to avoid food poisoning.
Storing Leftover Cooked Peameal Bacon
For food safety and best quality, follow these storage tips:
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Let cool 1 hour before refrigerating: Don’t overload fridge with hot food.
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Store in airtight container up to 5 days: Keeps air exposure to a minimum.
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Freeze up to 2-3 months: For longer storage, tightly wrap and freeze.
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Reheat to 165°F: Heat leftovers to 165°F until hot and steaming.
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Avoid room temperature storage: Don’t leave cooked meats out more than 2 hours.
Serving Ideas for Peameal Bacon
From breakfast to dinner, peameal bacon’s adaptable flavor pairs well with many foods:
- Breakfast sandwiches
- Eggs Benedict
- Baked beans
- Scalloped potatoes
- Quiche or frittata
- Spaghetti carbonara
- Risotto
- Salad with vinaigrette
- Split pea soup
- Bacon jam
- Cobb salad
- BLT sandwich
- Bacon and onion pizza
The possibilities are nearly endless for terrific ways to enjoy peameal bacon! Just be diligent about proper cooking and storage to avoid any foodborne illnesses.
The Takeaway on Judging Peameal Bacon Doneness
Knowing when peameal bacon is fully cooked requires checking for key visual indicators like:
- Absence of raw pink/red areas
- Meat opacity without translucent spots
- Rendered fat
- Crust formation
- Juicy, tender interior
- Safe minimum temperature of 145°F
With the proper roasting, frying, and storage methods, you can safely enjoy the full flavor of peameal bacon while eliminating the risks of undercooked pork. Trust your senses, use a meat thermometer, and enjoy this versatile ingredient in your cooking.
Canadian Makes Canadian Bacon Recipe Peameal Bacon Back Bacon Recipe
FAQ
How to know when peameal is cooked?
How long does it take to fry peameal bacon?
How to tell if bacon is fully cooked?
Do you need oil to cook peameal bacon?
How do you know if peameal bacon is cooked?
The best way to tell if peameal bacon is cooked is by checking its internal temperature. The ideal temperature for cooked peameal bacon is 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature of the meat. If you don’t have a meat thermometer, you can also check the color and texture of the meat.
How to cook peameal bacon?
Before cooking peameal bacon slices, it’s important to properly prepare them. Start by unwrapping the bacon and removing any plastic wrap around the meat. Then, pat the bacon dry with a paper towel to remove any excess moisture. Once the bacon is dry, you can slice it into 1/4-inch thick slices.
How long do you cook peameal bacon?
You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. How long does peameal bacon need to cook? Pan fry slices of peameal bacon 2-3 minutes over medium heat.
What does peameal bacon look like?
If it looks dry or has a grayish color, it may not be fully cooked. Peameal bacon is a type of bacon made from boneless pork loin that has been wet-cured and rolled in cornmeal. It is a popular breakfast meat in Canada, especially in the province of Ontario.