Back bacon, which is from cured, smoked cooked pork loin, is also known as Canadian bacon south of the border. Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2006; Get Grilling: Summer 2007
Ingredients
Method
Brush red pepper and onion with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and tender, about 6 minutes.Meanwhile, in small bowl, stir mustard with honey. Add bacon to grill and brush with half of the mustard mixture; grill, covered, for 3 minutes. Turn and brush with remaining mustard mixture; grill until marked, about 3 minutes.
Cut buns in half. Sandwich bacon, onion and red pepper in buns.
More bacon recipes:
Nutritional facts Per searving: about
- Sodium 993 mg
- Protein 30 g
- Calories 437.0
- Total fat 16 g
- Cholesterol 56 mg
- Saturated fat 4 g
- Total carbohydrate 47 g
%RDI
- Iron 20.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 11.0
- Vitamin C 83.0
