Best 7 Maple Peameal Roast Recipes

HOW TO COOK A WHOLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 375F.
• Place peameal bacon roast, skin side up in a baking dish. Score the top of the meat, cutting in about 1/2 inch deep. Make the cuts diagonally, and then cut the same lines at a 90 degree angle.
• Brush the maple syrup on the top of the roast.
• Cover the baking dish with foil.
• Place in the oven and bake for one hour. Remove the foil and continue cooking until the roast reaches an internal temperature of 165F.
• Remove from the oven and and let it rest for 5 minutes.
• Slice and serve.

COMFORTING CANADIAN MAPLE PEAMEAL ROAST

Steps:

• Preheat oven to 350F.
• Place the fatty side up and score 1 inch diagonal
• Line a baking sheet with tin foil, then place a cooling rack on top, and the roast on the rack.
• Mix the glazing ingredients together and baste the roast, on all exposed sides with 1/2 of the glaze.
• Bake in centre of oven for 30 minutes. Take the roast out the oven, brush the rest of the glaze on the roast and return to the oven.
• Bake for another 30 minutes, or until a thermometer registers 130F.
• If you like more of a crunchy crust, turn the heat up to 400F, and bake the roast for another 10 minutes on an upper rack.
• Rest the roast for 10 minutes before slicing.

MAPLE ROASTED PEARS

Steps:

• Preheat the oven to 375 degrees F.
• In a 13 by 9-inch baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 minutes, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries.
• Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 teaspoons of water to blend into a sauce. Top each pear with a small scoop of frozen yogurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately.

MAPLE PEAMEAL ROAST

Steps:

• Preheat oven to 350F/180C.
• Cut bacon in half crosswise. Cut three 1-inch slits across each piece.
• See below for Children's and Adult variations.
• Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
• Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
• Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C.
• Let rest for 5 minutes before slicing.
• Combine maple syrup, ballpark mustard, salt and pepper. Brush one half with basting mixture.
• Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture.

MAPLE-ROASTED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

MAPLE PEAMEAL ROAST RECIPE

Steps:

• Preheat oven to 350F/180C. Cut three 1-inch slits across the top of roast. Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture. Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture. Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C. Let rest for 5 minutes before slicing I prefer to do this indirectly on the bbq with smoke packets. Set up bbq for indirect cooking with temperature maintained at 250F. Please smoke packet over heated burner and allow smoke to start then add roast and smoke for approx 2 hours adding more smoke pouches as needed for the first 1 1/2 hours.

PEAMEAL BACON

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.