The bacon is cured in sweet pickle brine. It is coated with cornmeal or peameal. The bacon has to be cooked before eating. Peameal back bacon is called Canadian bacon. Back bacon is smoked cured pork back loin and is different from Canadian bacon.
Heat a lightly oiled skillet and fry peameal bacon. Usually the back bacon is smoked but in this recipe is not smoked. Panfry each side for 4-5 minutes and serve with breakfast or in a sandwich.
Have you ever tasted the Canadian bacon - if not, then you should not miss this opportunity to prepare your own and serve a regal breakfast on table. But before that watch the video to learn the frying technique.