Peameal bacon is non smoked bacon/loin coated with cornmeal
grew up eating this and love it to this day<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I'm not sure what you're going for here. From my perspective just south of Ontario, where peameal bacon is king, I think pork loin. This is from wikipedia:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Canada
An individual slice of bacon is a slice or strip. In Canada:
* The term bacon on its own or, more specifically, side bacon[12] typically refers to bacon from the pork belly.
* Back bacon refers to either smoked or unsmoked bacon cut from the boneless eye of pork loin.[12] Called Canadian bacon in the United States.
* Peameal bacon is back bacon, brined and coated in fine cornmeal (historically, it was rolled in a meal made from ground dried peas).[12]
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I'm not at all familiar with "side bacon" as its mostly "back bacon" here.
I brine trimmed porkloins in a simple salt, sugar, cure brine. After the cure, the loin gets rinsed, rolled in cornmeal and wrapped in plastic wrap. The next day, it gets thinly sliced and pan fried or vacpacked and frozen.
Like I said, may not what your looking for, but for those not familiar with it, peameal is cool stuff and easy enough to do that I recommend giving it a go.
What I think of as Canadian bacon:
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