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.
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camilla harris
[email protected]I love this peameal bacon recipe! It's so easy to make and it always turns out perfect.
Linda Gamas
[email protected]I'm not sure what went wrong, but my peameal bacon turned out dry and tough. I think I might have overcooked it.
Angela Stewart
[email protected]This peameal bacon is a great addition to any brunch or breakfast. It's also a great snack or appetizer.
Jardon Baquet
[email protected]I had some trouble finding peameal bacon, but I was able to find it at a local butcher shop. The bacon turned out great, and I'm glad I made the effort to find it.
Jol Driver2
[email protected]This peameal bacon is a bit too salty for my taste. I think I'll use less salt next time.
Gagan Rai
[email protected]I'm a big fan of peameal bacon, and this recipe is one of the best I've tried. The bacon is crispy and flavorful, and the peameal flavor is perfect.
Catalina Carrera
[email protected]This peameal bacon recipe is a great way to use up leftover ham. The bacon is easy to make and it turns out delicious. I highly recommend it.
Raju Hossan
[email protected]I've never had peameal bacon before, but I'm glad I tried this recipe. It's delicious! The bacon is crispy on the outside and tender on the inside, and the peameal flavor is really unique.
Damian Vargas
[email protected]This peameal bacon is amazing! It's so flavorful and juicy. I'm definitely going to be making this again and again.
Mariah Phillip
[email protected]I'm not a huge fan of peameal bacon, but I have to admit that this recipe is pretty good. The bacon is nice and crispy, and the peameal flavor is subtle but noticeable.
MikeyMike Pharaoh
[email protected]I made this peameal bacon for a brunch party and it was a huge success. Everyone loved it! The bacon was crispy and flavorful, and the peameal flavor was a nice touch.
Scard William
[email protected]I've been looking for a good peameal bacon recipe for ages, and this one is definitely a keeper. The curing process is a bit time-consuming, but it's totally worth it. The bacon turned out perfect.
Ethan Howell
[email protected]This peameal bacon was a hit! The meat was tender and juicy, and the flavor was out of this world. I'll definitely be making this again.