PEAMEAL BACON WHERE TO BUY RECIPES
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.
PEAMEAL BACON RECIPE TO TRY THIS SUMMER! EXOTIC RECIPES TO ...
I incredibly love this Peameal bacon roast! If Peameal bacon is always on the top of your priority list among all other meat options whenever you visit the restaurant, then you’ll love this recipe, as it is going to give you that ultimate restaurant-like feel.
Provided by AbigailBradley
Categories Main Dish
Total Time 132 minutes
Prep Time 10 minutes
Cook Time 120 minutes
Yield 2
Number Of Ingredients 2
Steps:
- Get the oven ready by preheating it to 375F.
- Take a baking dish and keep the Peameal bacon roast with skin side up into it. Make some slits on the top of your meat and score it well; make cuts with a depth of 1/2 inch. Make some cuts in a diagonal pattern, and after that, make some cuts at a 90-degree angle.
- Take the maple syrup and brush it up upon the top of the roast.
- Use the foil and wrap up the baking dish with it.
- Keep it in the oven. Bake your meat for a complete 1 hour. Take out the foil and keep cooking until the internal temperature of the roast reaches 165F.
- Take it out from the oven and give it a rest for extra 5 minutes
- Slice the roast and enjoy!
Nutrition Facts : Calories 3734 kcal, CarbohydrateContent 29 g, ProteinContent 252 g, FatContent 284 g, SaturatedFatContent 93 g, CholesterolContent 765 mg, SodiumContent 15737 mg, SugarContent 18 g, UnsaturatedFatContent 158 g, ServingSize 1 serving
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