PEMEAL BACON RECIPES

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

• Ingredients

Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 488.3, FatContent 18.7, SaturatedFatContent 5.9, CholesterolContent 132.3, SodiumContent 3788.2, CarbohydrateContent 22.6, FiberContent 0.3, SugarContent 15.9, ProteinContent 54.9