Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). Back bacon is cured in the exact same way that peameal bacon is, but it is then smoked (without cornmeal) until cooked through. Here’s a recipe for Canadain Bacon and Peameal Bacon, sometimes called back bacon, because it uses the pork loin, which runs along the back of the hog on either side of the spine. Close the oven door. Bacon recipes. The low-heat smoking— 225°F (107°C)—combined with the 140°F … Place the pan in the oven and bake until bacon is crispy, about 15-20 minutes. Step 2: Bake It. Come back 17 to 20 minutes later. As soon as the bacon … Canadian bacon is hot smoked—that is smoked and cooked; peameal bacon … Since peameal bacon is a cured boneless pork loin, there is very little fat and this is a super lean cut of meat. After the pork loin roast has been wet cured, it is rolled in corn meal. Depending on the cut of bacon and the desired crispness, bake time will vary, so keep an eye on the oven beginning around the 12-minute mark to ensure the bacon … (Try not to stretch the slices out. The … Just gently drape the bacon across the pan.) Turn the oven on to 400 F. Walk away.