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Peameal Bacon for lunch

gerhardkgerhardk Posts: 938
edited March 2012 in EggHead Forum
We cooked a peameal bacon coated in mustard, brown sugar and maple syrup then basted with orange juice.  This was a recipe that we got from a vendor at St. Lawrence Market in Toronto.







  • tnbarbqtnbarbq Posts: 248
    Looks great! What is a peameal bacon? Looks like a pork loin.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • bigguy136bigguy136 Posts: 1,161
    edited March 2012
    Looks great! What is a peameal bacon? Looks like a pork loin.
    My thoughts exactly but I thought maybe being a newbe, I had so much to learn and everyone else knew. It does look great.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • gerhardkgerhardk Posts: 938
    I guess outside of Canada they call it Canadian Bacon, I think it is a cured pork loin rolled in corn meal.  It is often fried as slices but can also be roasted whole like we did, the caramelization of the brown sugar and maple syrup give it a unique flavour when roasted whole.

  • jdgcreanjdgcrean Posts: 44
    looks awesome Gerhard. any chance you can post the recipe? was actually just having a conversation with the in-laws if this was possible - curious if the cornmeal would burn.
  • nolaeggheadnolaegghead Posts: 26,707
    Cornmeal won't burn unless you crank the egg past 450 or so or expose to direct heat.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
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  • These would make an incredible breakfast sandwich. I think apple and/or hickory would match very well with this roast. A worthwhile suggestion is to make your slices and toss them back on the egg for some quick grill marks and they will taste even better. Happy July 4th and holiday weekend friends!
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