This is a really tasty cut if you can get it. You can call it back bacon too. Cottagelife.com is part of the Blue Ant Media Canada network © 2020 Blue Ant Media. Boil for 1 minute, then remove from heat. We will gladly replace your order if it does not arrive in awesome condition! Thick-cut bacon is about double that. If the Canadian bacon is to be frozen, and the brining temperature is 40 f or below, can the pink salt not be used? Bacon is meat taken from the back, side, or pork belly or from cows which are then marinated (curing) or smoked (smoking). Remove the pork loin from the water and pat it dry with paper towels. What's the difference between the different bacon cuts. There is more fat on this cut which is means its very succulent and juicy. Looking for the perfect gift? Nanaimo bars and poutine do come to mind, if we stick with foods. However, it has little more fat than Canadian bacon does. It gets its Canadian name from the loin’s location on the back of the hog, and is thereby differentiated from side bacon, which is what Americans typically eat. Customers should be aware that when ordering perishable products, timely acceptance of delivery is important. Cottage bacon is cut from the shoulder of the pork, thin, meaty, and lean and usually oval shaped. It’s usually sold in small, prechopped cubes. Back bacon is cured in the exact same way that peameal bacon is, but it is then smoked (without cornmeal) until cooked through. Authentic Canadian bacon is identified with its thick slices, perfect cure, and the way it has been cooked. But there is also another bacon that is exclusively Canadian: peameal bacon. So even if the Brits and the Canadians don’t win on the taste factor, we might just have the claim of the original bacon cut, so there! This post may contain affiliate links. Great for high protein snack. However, that doesn’t necessarily mean it’s nitrate-free. The dry curing process involves rubbing curing mix all over the joints. Bacon is just bacon, right? It gets its name from the 19th-century Torononian practice of rolling cured pork loins in ground yellow peas, which was meant to draw out water and help prevent spoilage during shipping. Allow the pork loin to soak in the fresh water for 30 minutes. In total we tried 6 brands of bacon: Applegate, Great Value, Hormel Black Label, Oscar Mayer, Wellshire and Wright. Since it’s such a beloved food, why not get to know it better? It gets its Canadian name from the loin’s location on the back of the hog, and is thereby differentiated from side bacon, which is what Americans typically eat. What the American’s call “Canadian bacon” is actually called “back bacon” by the Canadians. This article was originally published in the Winter 2015 issue of Cottage Life magazine. The slices, also called rashers in some countries, differ depending on the primal cut. Explore our bacon gift box options by clicking the button below. You'll want some fat if you are adding to casseroles but something a bit leaner if you want something for topping a pizza or for adding depth and texture to a quick pasta supper. This is taken from the leg of the pig. The name Canadian bacon is … Excellent flavour and texture and is called as such as it’s taken from the middle of the pig. There are … Bacon often consumed to the slices or chunks on a sandwich and also to be consumed at breakfast in the morning with an egg bake. Canadian bacon and peameal bacon share the same brining process, so back bacon is also juicy and tender, even when cooked. Taken from the eyes of a soft, slender waist, which is located in the middle of the back. Almost finished... We need to confirm your email address. Click below to explore bacon gift boxes. (More About Me). Use it instead of butter when eating corn on the cob, melt it over your steak, and cook your eggs in it. The bacon comes from cows, usually called beef bacon. This is ideal if you plan to wrap it around another meat or vegetables before cooking. There should be no confusion, though, about its origin. Have a look at the packet and see if you can tell what cut of bacon that's gone into these. From breeding and raising our own Puddledub pigs to the dry curing and traditional hand crafted methods used, we don’t cut any corners to bring you the very best bacon we can. Ideal also for sealing in moisture and adding flavour to a roast or large cut of meat. Hock bacon is on the ankle joint between the foot and the ham, while gammon is cut from the hind leg. Our smokehouse uses beechwood chipping and our smoker adds a great depth of flavour to our bacon. It’s not smoked like American bacon often is and it comes from the loin instead of the belly (like Canadian bacon). As with any meat, different parts of the animal produce different textures and flavours. Chopped, little pieces of bacon, all ready for quick cooking. The main difference betwen Canadian Bacon and Regular Bacon is on the nutrition such as the calories which Regular Bacon is much higher than Canadian. It’s pork. Some people even bake with it (for example, instead of lard in pie crust, use bacon fat). The most common slice and form of bacon in the United States is streaky bacon, also called side bacon, which is cut from the pork belly. You can also find it at the deli counter where the butcher can produce thin slices. And, like peameal bacon, it is made from a cured pork loin. If you don’t think you like Canadian bacon, it’s probably because you haven’t tasted the real thing. After the wars, they switched from peameal to cornmeal, but never changed the name. Please read my disclosure policy. Side bacon is called streaky bacon by the Brits or sometimes American bacon by you-know-who. We can also chop it up for a pizza topping, toss it with pasta for a lower-fat carbonara, or slice it into thin ribbons to round out a quick bowl of soup. In a saucepan, combine 1 quart of water, the salt, sugar, syrup, the pink salt, bay leaves, garlic cloves, and peppercorns. First, let’s consider the native bacon of Eastern Canada. Great for high protein snack. Because it’s not common outside of Canada (or Ontario, for that matter), peameal is also referred to as “Canadian bacon” by our southern friends, which can cause confusion. Your preference on what bacon cut tastes the best will lie in where you sit in the balance between meat (texture) versus fat (flavour). Far from the floppy, soggy ham you’ve seen strewn about on pizza, or unjustly represented by the weird, perfectly circular meat slices on eggs Benedict, real Canadian bacon—and even another kind of bacon from Canada—will change your mind about this delicious, easy to make staple. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. If someone asked you what a traditional American breakfast was, this is the bacon you’d picture next to a short stack of pancakes or a few eggs — long, narrow strips that are cooked crispy or chewy depending on your personal preference. Bacon is like chocolate in that you’ll find very few people who don’t like it, and when you do, you won’t believe them. For a taste of the True North, strong and free, cure your own pork loin and either fry it up raw or smoke it for a delicate, easy-to-carve ham. Jon JakoblichFounder & CEO of Bacon Scouts. To complete the subscription process, please click the link in the email we just sent you. Bacon often consumed to the slices or chunks on a sandwich and also to be consumed at breakfast in the morning with an egg bake. We think enough to discuss the Bacon, go to types of Bacon which seemed to have worldwide such as Canadian Bacon. Keep it cold during the brine! On a little side note from the Brit however, the word 'bacon' comes from the Old Germanic word baka, which actually means 'back.' If you’re game, I recommend trying it both ways. The Italian version of the streaky bacon is called Pancetta, which can either be smoked or unsmoked and has a strong flavor. Gigot bacon. We may say that Canadian Bacon is so much healthier than Regular. I would add a little more salt to the brine, though. Here at Puddledub, we love our bacon and have spent a long time getting the taste absolutely right. When ready to serve, slice the loin and fry them in a hot skillet that has been slicked with a little oil or butter. I agree in part with a lot of this content. The key difference between different bacon products usually comes down to the following 3 things: So, what's the difference between the cuts? It’s hard working muscle so it's a textured but it's also the leanest cut of bacon. Show some love to our fellow continent-ers by trying these delicious dishes at home. Get my essential cooking techniques that I learned in culinary school. Not as hard working as the leg muscles, shoulder produces great marbling through the muscle and that means great flavour. The cornmeal crust gives the slices a pleasant toastiness and the faintest hint of a crunch. It is not smoked and must be fully cooked. 1/16 of an inch is the standard thickness of bacon slices. Serve anywhere you would use ham, or just enjoy the slices. But it won’t be pink when you cook it, and there is more to the curing salt than just preservation: it changes the flavor of the meat in a way that regular salt doesn’t. All meat is cured to preserve it. Back bacon is descended from British bacon, slices … It’s hard working muscle so it's a textured but it's also the leanest cut of bacon. Smoked back bacon is a centre-cut boneless pork loin (the same lean cut can be a chop or a roast) that has been cured and smoked (top left). This time we will discuss it into the shape of 3 paragraphs to find out what the differences are located on both types of meat. It’s not smoked like American bacon often is and it comes from the loin instead of the belly (like Canadian bacon).