Best 3 Peameal Bacon Recipes
**Peameal Bacon: A Canadian Delicacy**
Peameal bacon is a Canadian breakfast staple, known for its delicate flavor and unique preparation. Unlike traditional bacon, which is cured in salt and smoked, peameal bacon is cured in a brine solution and rolled in cornmeal. This process gives it a distinctive salty-sweet flavor and a crispy, golden-brown exterior. Whether you prefer it crispy or slightly chewy, peameal bacon is a versatile ingredient that can be enjoyed in a variety of dishes. From classic bacon and eggs to peameal bacon sandwiches and salads, this Canadian delicacy is sure to tantalize your taste buds.
**Recipes:**
1. **Classic Peameal Bacon:**
- A straightforward recipe that guides you through the traditional method of preparing peameal bacon. Learn how to cure the pork loin, roll it in cornmeal, and cook it to perfection.
2. **Peameal Bacon Sandwich:**
- Discover how to make a mouthwatering peameal bacon sandwich, complete with fluffy eggs, melted cheese, and your favorite condiments. This recipe provides step-by-step instructions for assembling the perfect breakfast or brunch sandwich.
3. **Peameal Bacon Salad:**
- Create a refreshing and flavorful salad featuring crispy peameal bacon, mixed greens, cherry tomatoes, and a tangy dressing. This recipe offers a healthy and delicious way to enjoy peameal bacon as part of a balanced meal.
4. **Peameal Bacon Appetizer:**
- Impress your guests with this elegant and savory appetizer. Wrapped in filo dough and baked until golden brown, these peameal bacon bites are perfect for parties or special occasions.
5. **Peameal Bacon and Eggs Benedict:**
- Elevate your brunch game with this classic dish featuring tender peameal bacon, perfectly poached eggs, and a rich hollandaise sauce. This recipe provides detailed instructions for creating a restaurant-quality Eggs Benedict at home.
PEAMEAL BACON
Provided by Fredéric Morin
Categories Brunch Pork Tenderloin Cornmeal Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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
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.
Provided by salvador1709
Categories Breakfast
Time P5DT5m
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, Fat 12.7, SaturatedFat 4.4, Cholesterol 54.4, Sodium 38.1, Carbohydrate 1.3, Sugar 1.3, Protein 18.1
PEAMEAL BACON
Steps:
- 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.
- 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.
- 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.
- 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.
Tips:
- Selecting the Right Pork Shoulder: Choose a pork shoulder with a good amount of marbling for a more flavorful peameal bacon.
- Preparing the Brine: Make sure to use a container large enough to accommodate the pork shoulder and the brine solution.
- Brining Time: The brining time can vary depending on your preference. A longer brining time will result in a more flavorful bacon, but be careful not to over-brine, as this can make the bacon too salty.
- Rinsing and Drying: Rinse the pork shoulder thoroughly after brining to remove excess salt. Pat it dry with paper towels to ensure a crispy texture.
- Smoking Process: If you don't have a smoker, you can use a large pot with a tight-fitting lid. Place the pork shoulder on a rack inside the pot and add smoking chips or pellets to the bottom. Cover the pot and smoke the bacon over low heat for 6-8 hours.
- Storing Peameal Bacon: Store the cooked peameal bacon in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Conclusion:
Peameal bacon is a delicious and versatile cured meat that can be enjoyed in a variety of ways. Whether you slice it thick and fry it for breakfast, add it to sandwiches and salads, or use it as a topping for pizza and pasta, peameal bacon is sure to add a smoky, savory flavor to any dish. With careful preparation and attention to detail, you can easily make your own peameal bacon at home and enjoy this Canadian delicacy whenever you crave it.
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