storing peameal and canadian bacon

poster · January 2016

I have a batch of peameal and canadian bacon on the go. Peameal is not normally hot smoked after the cure as canadian bacon is. So my question is after the brine and a rest can i simply slice the peameal bacon and freeze for future use? Or do i need to heat and cook first?

DMW · January 2016

poster said:

I have a batch of peameal and canadian bacon on the go. Peameal is not normally hot smoked after the cure as canadian bacon is. So my question is after the brine and a rest can i simply slice the peameal bacon and freeze for future use? Or do i need to heat and cook first?

Slice and freeze, you don't need to cook it first.

poster · January 2016

Ok great thanks

Little Steven · January 2016

You don't even need to freeze. It's cured. If you are going to store fore long periods, you can freeze but I would leave it whole and slice when you use it.

Darby_Crenshaw · January 2016

Don't even need to refrigerate, if you really don't wanna.

Depending on how you store it, i mean

poster · January 2016

I made a pretty big batch and was going to slice it all at once since some will be given away in vacuum sealed bags, and I am borrowing a slicer at the moment. The remaining will last me at least a couple months so I will freeze. I wasn't sure if the cure would do something to the meat if it sat long periods uncooked. I was over thinking, it is my first time with Canadian style.

On another note I used "pork loin rib cut" as they were on sale at $1.50/lb I just used the lighter solid meat section which was the majority of each piece and grilled up the outer darker meat as it was falling off already from the layer of fat separating them. What is the cut most often used for can. bacon called? pork loin center cut? or is that the middle 1/3 of a complete loin and not the center looking at a cross section?

Darby_Crenshaw · January 2016

>"I wasn't sure if the cure would do something to the meat if it sat long periods uncooked"

the reason you cure meat is so that it will preserve the meat for long periods of time.

prosciutto is cured ham allowed to sit for a couple years

poster · January 2016

I realize that, what i was thinking was that the cure would still be on the meat as it would basically be "wet" still with brine on it for a long time. I thought maybe cooking it stopped the process, but i get it now, just a overthink on my part. First time jitters i guess

Darby_Crenshaw · January 2016

Prior to the age of refrigeration, say, up to and through about world war two, farmhouses in France commonly had an earthenware crock kept in the kitchen

it was a perpetual brine. Tossing in herbs and some sugar, more salt, more water, maybe white wine, with occasional skimming in which large 'joints' of meat were kept.

You would keep a few chunks of pork loin in it, maybe a shoulder or shank ham even. A board kept it all below the surface. Once in a while you'd boil the board to prevent blooms of undesirable bacteria

this was all at room temp. A perpetual pickle cure really. The meat sunk below the surface

You would simply store the meat until needed. Then take out a roast, rinse it, and cook it up

Hwck, prehistoric man would weigh down carcasses of larger mammals in freshwater lakes and ponds, with large stones, to keep predators and scavengers, insects too, from getting to the meat. Especially in colder months (but it was done year round) they'd find the meat not only protected but kept from spoiling for a longer period

storing peameal and canadian bacon

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