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Peameal bacon - heads up Canucks!

Misippi EggerMisippi Egger Posts: 5,095
edited 11:01AM in EggHead Forum
I've been hearing about how great this Peameal Bacon is and how "Canadian Bacon" is NOT from Canada and yadda, yadda, yadda....

I cured a whole loin with Hi Mountain Buckboard Bacon dry cure for 6 days. Today I took 1/2 and rolled it in yellow cornmeal. The other half got a water soak to remove most of the salt and is resting on a rack in the fridge alongside the wrapped peameal one.

Tomorrow is picture day. I will slice and package the peameal loin and smoke the other one for "Canadian bacon".

It will be interesting to see if the Hi Mtn cure will produce a bacon like what I hear the little one and other Canucks crowing about. Since I have never had the "real" stuff, it's going to be hard to know. :ohmy:

Also today my order of Morton TenderQuick came in (pricey when you have to order the d$#%n stuff online). :angry: I have a recipe specifically for peameal bacon that uses TenderQuick and sugar. I will do that next and compare to the Hi Mtn one.

At least I'm gonna be enjoying a bunch of bacon doing all these eggsperiments! :whistle: :woohoo:

Until tomorrow - will post pics then.... ;)

Comments

  • cookn bikercookn biker Posts: 13,407
    I'm looking forward to the pics and thoughts Clark!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Little StevenLittle Steven Posts: 28,742
    Who is this "little one" you refer to? :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • Misippi EggerMisippi Egger Posts: 5,095
    HELLO!! :whistle: ;)

    I don't think Pat has moved that far North yet, has he??? :laugh:
  • Little StevenLittle Steven Posts: 28,742
    No, He would be arrested at several borders on the way.

    Steve 

    Caledon, ON

     

  • Misippi EggerMisippi Egger Posts: 5,095
    :laugh: :laugh: :laugh: :laugh:
  • Capt FrankCapt Frank Posts: 2,578
    Hi Clark, I make loin bacon all the time. I will have to try the "peameal" thing. I use Hi-Mountain, after the cure and soak I rub the loin with DP Raging River and inject it w/maple syrup, then smoke. Good stuff, you might want to try it sometime :) :) :)
  • Misippi EggerMisippi Egger Posts: 5,095
    Frank, I have made Buckboard bacon as well as loin bacon several time, but have never tried this "Canuck-raved" Peameal bacon. :)

    The last loin bacon was peppercorn coated on one piece and maple syrup injected, then coated for the other piece. Both turned out great! I'm planning on doing the peppercorn one tonight.
  • Capt FrankCapt Frank Posts: 2,578
    Sounds great, let us know how it turns out and post some details about the peameal bacon, or can I find it in the search forum??
  • Misippi EggerMisippi Egger Posts: 5,095
    Frank, I found several references through Google. Below is a link with the recipe I am going to use since my TenderQuick came in the mail yesterday. It will be my next experiment. I just did this one using the Hi Mountain cure hoping it will turn out OK. Since I have never eaten Peameal bacon, I really don't know what to expect. :huh:

    Will report after I finish and do a taste test.......


    Link: http://momskitchencooking.blogspot.com/2006/09/pea-meal-bacon.html
  • Tomorrow is picture day. I will slice and package the peameal loin and smoke the other one for "Canadian bacon".

    the peameal just gets cooked before eating?
    no smoking? what is the cornmeal supposed to "do" for the loin?
  • Misippi EggerMisippi Egger Posts: 5,095
    No smoking. Just the cure (I think it's supposed to have a little more sugar than the standard cure - part of my experimenting), roll in cornmeal, then either slice and fry or cook as a roast.

    Originally rolled in ground peas (for preservation, I think), but now they use cornmeal.

    The Canuck RAVE about how good this is!

    Google "Peameal Bacon" .....

    Read this: http://realcanadianbacon.com/
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