Peameal Bacon update

Misippi Egger

I covered the top of my cured loin with cracked peppercorns, then smoked over hickory chunks at 200-250* until 140* internal.
Here is a pic of the pepper loin bacon just off the BGE alongside the peameal from the fridge. I plan to slice them both tomorrow, then vac-seal and freeze what we don't "sample"







Stay tuned !!!!!

Woodbutcher

Clark .. I think our Northern buddies will be proud of you! :woohoo:

2Fategghead

Oh lots of good eating there.

cookn biker

With abaited breath Clark.

Grillin Guy

I'm going to have to try that, Clark. Can't wait to see the sliced product.

Gator Bait

 
Very interesting Clark, I am enjoying your series of bacon posts. I have been eying the Hi Mountain Buckboard Bacon cure at Bass Pro Shop for a while and will be very interested to see how you like it. I also hope that you will share your tender quick experiments with us as well . . . most interesting!

Blair

 

Misippi Egger

Blair,

Quit 'eyeing' and buy one of the Hi Mtn BB cures.

BTW, our Bass Pro Shop carries all the Hi Mtn cures and jerky seasonings EXCEPT the Buckboard Bacon one! :angry:

I have used it on several buckboard bacon (deboned Boston Butt) and Loin bacon cooks in the past and it is an simple, easy way to produce great lean bacon.

This week I was attempting to produce the peameal bacon I have been hearing about from our Canuck friends, but since I had a whole loin, I used 1/3 for the peameal, 1/3 for traditional, smoked loin bacon and I sliced the center portion into 6 thick loin chops.

fishlessman

so the peameal isnt smoked or cooked, just cured, sliced, fried? the pepper one looks great

Misippi Egger

That's correct according to everything I have been able to find out. I think it is also a little sweeter than our Canadian (loin) bacon, but since I have never been able to taste any, it's hard to know.

Now that I have some TenderQuick, I am going to try a true Peameal bacon cure with TenderQuick and sugar. I will then cook some of my Hi Mtn one and the TQ one and compare the tastes.

Florida Grillin Girl

Clark, I am very interested in how your peameal bacon turns out. Molly and I tasted it in Canada, and it was fabulous. I have tried to find out the exact way they make it, but have not found it yet. It is definitely NOT like our Canadian bacon we have here.

Little Steven

Faith,

I brought thirty pounds back from NH. Had a bunch to give away :blush:

deepsouth

bada.. clark. i need you to teach me how to do that.

Capt Frank

Blair, I have been doing the loin bacon/Hi-Mountain cure for a couple of years now, get some, you will like it. I follow Thirdeye's technique.

I am interested in this peameal thing too, I have to learn more about it.

Capt Frank

Hi Clark, I just went back to your post from yesterday. Thanks very much for the update on the Peameal recipe. I don't see why the Hi-Mountain wouldnt work just as well. I will try it soon.
Thanks again

Mr Holloway

That looks amazing Clark
I bet that is going to be much better than most of what we can buy here
Look forward to hearing how you like it

Shane

Misippi Egger

As I've said, Faith, I have never tasted any so I don't have a standard to compare it with, but I went ahead and used straight Hi Mtn. BB cure as a starting point. I found 2 peameal cure recipes online that use TenderQuick plus sugar, each with different ratios. My next experiment will be to make those 2 and compare to the Hi Mtn one.

I may have to freeze some slices and mail them to Little Steven as an "impartial" judge. :laugh:

Misippi Egger

Somewhere Frank I remember reading the Peameal bacon was sweeter. I'm not sure how 'sweet' the Hi Mtn cure will turn out. I called the Hi Mtn people a while back and asked around to see if anyone there knew anything about making peameal bacon, but had no luck.

The other recipes I have found have varying amounts of sugar with the TenderQuick. My next experiment will be to compare a couple of those recipes with each other and this Hi Mtn one.......

Capt Frank

Since you apparently don't soak it after the cure I'm curious as how salty it will be. I try to stay away from salt as much as possible. I will certainly rinse it off before I roll it in the cornmeal
Thanks for all the info.