
Peameal bacon is a popular breakfast meat in Canada, also known as Canadian bacon. It is a cured, boneless pork loin rolled in cornmeal. The cooking time for peameal bacon roast varies depending on the desired level of crispiness, the size of the roast, and the accuracy of the oven temperature. However, a typical peameal bacon roast usually takes around 1 hour to 2 hours to cook in an oven.
Characteristics | Values |
---|---|
Prep Time | 5-10 minutes |
Cook Time | 1 hour 5 minutes to 2 hours 10 minutes |
Resting Time | 5-10 minutes |
Total Time | 1 hour 20 minutes to 2 hours 30 minutes |
Oven Temperature | 350°F-400°F |
Meat Temperature | 130°F-165°F |
What You'll Learn
Scoring the meat
When scoring peameal bacon, use a sharp knife to cut into the meat about 1/4 to 1/2 inch deep. The depth of the cuts is important as it determines the effectiveness of the scoring. If the cuts are too deep, the meat may not hold its form. The ideal depth allows the flavours of the glaze to penetrate the meat, creating a moist and juicy roast.
Scoring is typically done in a crosshatch pattern. First, make cuts in one direction, and then make cuts at a 90-degree angle to create squares across the top of the roast. This pattern not only looks visually appealing but also exposes more surface area to the heat, resulting in more even cooking.
After scoring the meat, you can add aromatics such as garlic or ginger to the cuts, or press a dry seasoning rub into the pockets created by the scores. This enhances the flavour of the meat and helps the seasonings penetrate better.
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Brushing with maple syrup
Brushing peameal bacon with maple syrup is a great way to add a sweet glaze to the meat. You can brush the maple syrup directly onto the peameal bacon, but some recipes suggest mixing it with other ingredients first. One recipe calls for a mixture of maple syrup, Dijon mustard, rosemary, salt, and pepper. Another recipe recommends adding honey to the maple syrup.
When brushing the maple syrup onto the peameal bacon, it's important to do so lightly so that the cornmeal coating doesn't get brushed off. You can also make cuts in the meat about 1/2 inch deep to allow the sweetness of the maple syrup to penetrate the meat.
After brushing the maple syrup onto the peameal bacon, place the meat in a preheated oven and bake for one hour. Then, remove the foil and continue cooking until the meat reaches an internal temperature of 165°F. The total cooking time will depend on the size and shape of the roast but should be around 2 hours.
Once the desired internal temperature has been reached, remove the peameal bacon from the oven and let it rest for about 5 minutes before slicing and serving.
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Cooking time and temperature
The cooking time and temperature for peameal bacon roast depend on the method of preparation and your desired degree of doneness.
Baking
When baking peameal bacon roast in the oven, preheat the oven to between 350°F and 400°F. Place the peameal bacon roast, skin side up, in a baking dish and cover with foil. For a 2-pound roast, bake for 45 minutes, then add the glaze and roast for another 20 minutes. For a larger roast, increase the cooking time by 10 minutes for each additional half-pound. The total cooking time for a 3-pound roast is around 2 hours.
Grilling
When grilling peameal bacon roast on a pellet grill, preheat the grill to 250°F and use a water pan to add moisture. Smoke the roast for approximately 2.5 hours, or until the internal temperature reaches 145°F.
Pan-Frying
To pan-fry peameal bacon, heat a large skillet or frying pan over medium-high heat and cook for 4-6 minutes per side, or until the internal temperature reaches 160°F or more, depending on the desired crispiness.
Slow Cooking
When cooking peameal bacon roast in a slow cooker, it is recommended to add water to the bottom and cook for 6 hours, but the exact temperature and cooking time are not specified.
In general, it is important to cook peameal bacon to an internal temperature of 165°F to ensure food safety.
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Resting the meat
As the peameal bacon roast cooks, the muscle fibres tighten, pushing moisture out towards the surface of the meat, where some of it evaporates. When you take the roast out of the oven, the remaining moisture inside needs time to redistribute and be reabsorbed by the meat fibres. If you cut into the roast immediately, the liquid will pool out, and your roast will be dry. By letting it rest, the juices are retained, resulting in a moist and flavourful final product.
Additionally, large pieces of meat, such as a peameal bacon roast, continue to cook even after being removed from the oven due to carry-over cooking. The meat's internal temperature continues to rise, and it can end up overcooked if sliced into immediately. By letting it rest, you allow the temperature to stabilise and prevent overcooking. Tenting the roast with foil helps keep it warm during this process.
The resting time for a peameal bacon roast typically ranges from 5 to 10 minutes, depending on the size of the roast. This brief resting period ensures that the meat is cooked to perfection and maintains its juiciness.
While resting the meat, you can work on other components of your meal. Prepare side dishes, whip up a gravy, or simply let the roast rest while you set the table and gather your guests. This waiting period ensures that your peameal bacon roast is at its best when you slice into it and serve it to your eager diners.
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Carving the meat
Once your peameal bacon roast is cooked, remove it from the oven and let it rest for about 5 to 10 minutes. This will allow the juices to move back into the centre of the roast, making the meat moist and juicy.
When you're ready to carve the meat, use a sharp carving knife to slice the roast into 1/4 or 1/2 inch slices. If you want to make thin slices, you can deep chill the roast in your freezer for an hour before slicing it raw.
The total cooking time for peameal bacon roast varies depending on the size and shape of the roast, but it's usually around 1 hour to 2 hours. You'll know it's done when it reaches an internal temperature of 145°F to 165°F. The best way to check the internal temperature is by using a digital thermometer.
Some recipes suggest brushing the roast with a glaze during the cooking process. This can be a combination of maple syrup, mustard, and jam, or other seasonings of your choice. The glaze helps to seal in the moisture and creates a crusty exterior.
Peameal bacon is a cured boneless pork loin that is usually rolled in cornmeal. It is a healthier option compared to traditional bacon due to its low-fat content. It is often referred to as Canadian Bacon and is a popular breakfast meat in Canada.
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Frequently asked questions
The cooking time depends on the size and shape of the roast, but it should be around 2 hours of total cooking time. Bake the roast for one hour covered with foil. Then, remove the foil and continue cooking until the roast reaches an internal temperature of 165°F.
At 350°F, the peameal bacon roast should be cooked for 50-60 minutes or until a thermometer registers 130°F.
At 400°F, the peameal bacon roast should be cooked for 12-15 minutes or until the internal temperature reaches 160°F.
It is recommended to cook peameal bacon roast in a slow cooker for around 6 hours.