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Eat your hearts out non Canucks
Little Steven
Posts: 28,817
Little peameal on the mini
Sliced up, spilling juicy goodness everywhere
Little sammy with Carnivore robust
May have one more :laugh:
Steve
Sliced up, spilling juicy goodness everywhere
Little sammy with Carnivore robust
May have one more :laugh:
Steve
Steve
Caledon, ON
Comments
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It ain't a canuck thing. I never even heard of peameal bacon til I was out there for the niegara fest.
Doug -
Nice guy!!!!
I'll cook one of your gourmet dishes next :woohoo: oh & send you the nicest photo -
Why pea on your meal when we have buckboard? LOL
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My dear friend, You are a tall honourary Canuck. We voted on it
Steve
Caledon, ON
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be careful or you may have 4 or 5 more late tonight and not even realize it
looks good from here....never had peameal myself. -
Ohhhhhh well of course I'm honoured, I've been proudly keeping the canadian flag for years now, with sparky's help :laugh:
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Gosh, that's mean Steven, just cruel. Looks good though.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 -
Yep eastern Canada only not anywhere in the west.
Doug -
Looks great, Steve.
Did you cure the peameal yourself or purchase it? Just warm it up on the Egg before slicing? -
Do Peameals 'oink'? :ermm:
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No Fair! That was the best thing I tasted at Niagara fest. Please smuggle some the next time you come to FL!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Beauty, Eh!
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Aww yeah. We always have some cooking at our house, use it as an air freshener :P
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ney boss.
it's cured loin coated in cornmeanl, right? i know it used to be pea meal, but now it's corn. got that.
so, do you cook it any number of ways? like pan searing, where the cornmeal might just stay along for the ride but not do anything but add crunch. or is it traditionally roasted, so that maybe the cornmeal forms a crust?
what's the traditional method, or are there more than a few ways to skin that cat?
and dumbest question of all these of mine.... if i simply rolled my loin bacon in corn meal, would that be the same thing? any other ingredients? egg wash, for example?
tell you why, because loin bacon is probably the easiest to make, and it would be cool to try the canuck variant.ed egli avea del cul fatto trombetta -Dante -
I find it in the grocery store where it and all the other foods are made without harming animals. :silly:
I can not say how its cured but it appears in the store as a roast or pre sliced. Most traditional way to serve is "back bacon on a bun" or where ever you would use regular bacon. -
It comes a couple of ways. This was loosely sealed in cryovac with quite a bit of liquid (i assume brine) in it. This was on sale for $2.49/lb. The more expensive stuff is much drier but not smoked, I guess air cured for a bit after the brine. It is usually fried but I like to cook as a roast sometimes. Less greasy and more moist. I don't think there is anything added to the cornmeal but I will check another package tonight and let you know. There may be a starch in there to help it adhere but I don't know.
Steve
Caledon, ON
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Makes a great breakfast or lunch when you are on a fishing trip.
Steve
Caledon, ON
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Clark,
It was on sale. I cooked it on the egg to probably 160 or so.
SteveSteve
Caledon, ON
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is the idea to form a crust? or does the cornmeal stay grainy (separate)?ed egli avea del cul fatto trombetta -Dante
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If you fry it it doesn't stay on that well. When you roast it does. Never really thought about the reason for it.
Steve
Caledon, ON
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I've researched this a little, wanting to try and make some myself, and it's seems that Peameal bacon is cured with more sugar than say Hi Mountain BB bacon cure. Also, Peameal is not smoked like US 'Canadian. bacon'.
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Steve
Caledon, ON
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Looks good Steve
It is a great cook
Cheap, fast and easy :laugh:
Shane -
Shane,
I may try curing come myself cause it is often too salty but I can't buy the loin at $2.49
SteveSteve
Caledon, ON
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