Peameal bacon is actually back bacon that's been brined and coated in corn meal.
Back bacon is that wonderful cut of meat from a boneless pork loin, and both names, back bacon and peameal are sometimes referred to as "Canadian bacon".
Typically cooked in a frying pan and served for breakfast, peameal bacon is now gaining popularity grilled on the BBQ and served on buns for lunch and dinner.
The photo above shows some peameal that's had a seasoning rub applied before grilling.
It's also great with just a little oil, salt and pepper rubbed on before grilling too.
I also use this bacon on our Great Canadian gourmet hamburger recipe.
There is a dry rub recipe below but you may also be interested in using the Cajun Seasoning recipe instead.Read Reviews/Leave Comments
Serves: 2 - 4
Prep time: 5 minutes
Cook time: 12 minutes
Direct Heat: 400F - 450F
Note: try the letting the rub marinate for 3 hours
What you'll need:
For the optional rub:
Variation: another option is to lightly cover the sliced bacon with a little olive oil, salt and pepper just before it's grilled.
If using the optional rub combine the ingredients in a mixing bowl and set aside.
Place the peameal pork loin on a cutting board and cut it into 1/2" to 3/4" bacon slices.
If using the optional rub then cover each slice of peameal bacon with it, cover and refrigerate for 3 hours before grilling.
Alternatively just cover the peameal slices with a little olive oil, salt and pepper just before grilling.
Clean and oil the grates and preheat the grill to 400F to 450F for direct heat cooking.
When the grill reaches cooking temperature place the bacon slices on the grates and close the lid.
Check the slices after 5 - 7 minutes and if showing nice grill marks on the bottom flip them over and cook another 5 - 7 minutes.
When the bacon is cooked remove the slices from the grill and serve them immediately, either on their own or with buns.
If serving with buns consider cheese slices, tomatoes, lettuce and sauces to go with them.
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