I’ve read that Canadians cut pork loins, trimmed off most of the fat and rolled them in split yellow peas then brined them. Since WWII these pork loins have been rolled in cornmeal and brined. As I’m half Canadian, I must check this out.
My great-uncle John was a wonderful cook. I have a couple of his cookbooks (Larousse Gastronomique) that I can’t even open due to smoke. My great-aunt was a smoker. She was also a keeper of Uncle John’s books and was a wonderful lady. For years she made me go to Canada to see her and take inventory of her goods for when she died.
I brought a notebook and gave the notes to her before I went to the airport and then she had another member of the family come in. She promised me one thing, the server in the dining room. It was not to be but that’s OK. I was blessed with the pearl necklace 20 years before, that Uncle John gave her as a wedding present in the 1940’s, and wore it at mine. Her wisdom, candor and love of life were more than enough, but having this reminder of them is precious.
So back to peameal bacon. It is brined not smoked, so it needs to be cooked. Uncle John cooked it in Canadian beer. I remember loving it as a child and remember him stirring it but don’t know the recipe.
Are there any Canadians out there who can help us? Eh? Dee
Cooking with Dee 
My sole older cousin says it was Molsen’s. He may be kidding, with him I never know. Thanks, S!