PEAMEAL BACON RECIPE RECIPES
PEAMEAL BACON RECIPE - FOOD.COM
Pea meal bacon is made from pork loin. It is a nice, low fat meat that cooks quickly when sliced. When baked it is a nice juicy meat. Basically the meat is placed in a zip loc bag along with rubbed in curing salt mixture. Then, and I know this is the hard part, put it into the meat keeper of the refrigerator and ignore it until the cured date of five days later. Honestly, do not look at it, do not fuss with it, leave it alone! Once the cure day arrives you can remove from the refrigerator and roll in corn meal. If using thick cut boneless pork loin chops roll only the outside in the cornmeal then bake.
Total Time 125 minutes
Prep Time 12
Cook Time 5 minutes
Yield 2 pounds, 10 serving(s)
Number Of Ingredients 3
Steps:
- Measure the Morton's Tender Quick and white sugar into a small bowl mix well.
- Place the meat into the bag or container.
- Sprinkle the salt/sugar mix onto the meat and rub it inches
- Now seal the bag or container.
- Let sit for 5 days in fridge.
- It does change color a little and there will be a little liquid in the bag but don't worry!
- Remove the meat.
- Roll in corn meal.
- slice and fry.
Nutrition Facts : Calories 196.3, FatContent 12.7, SaturatedFatContent 4.4, CholesterolContent 54.4, SodiumContent 38.1, CarbohydrateContent 1.3, FiberContent 0, SugarContent 1.3, ProteinContent 18.1
PEAMEAL BACON RECIPE | EPICURIOUS
Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec—joking, joking....Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Regardless, we love Toronto. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.
Provided by Fredéric Morin
Yield Makes about 4 pounds (1.8 kg)
Number Of Ingredients 9
Steps:
- 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
- 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
- 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
- 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
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