I know some of you are about sick of the peameal bacon posts... :sick: :laugh:
Finally got all of it sliced and cooked the peameal and the Canadian bacon for comparisons....
Both loins completely sliced - some FINE eats..... :woohoo:
We pan fired a couple of pieces of each bacon for breakfast this morning. Strangely, the peppered, smoked loin tasted saltier than the Peameal. :huh:
The peppered one sat in iced water (that was changed) for several hours, then rested, uncovered in the fridge overnight before smoking, yet tasted saltier to both of us than the peameal that only got a thorough rinsing off before the cornmeal was added, then wrapped and kept in the fridge. - Strange!
One could definitely
appreciate a taste difference between the two bacons. The peameal, of course, had a little crunch from the meal and the peppered one was smokier. :whistle: Hard to tell. I did like the peameal a lot - maybe because it was something different.
We are headed to the Alabama beach in a few hours for a 4-day vacay, and will do further 'research' on this perplexing challenge
. Will make some peameal sandwiches one day .....
Future experiments - comparing this Hi Mountain version to two true peameal bacon cure recipes. Stay tuned... :silly: