Canadian Peameal Bacon?

Discussion in 'Pork' started by ak1, Mar 22, 2011.

  1. ak1

    ak1 Master of the Pit OTBS Member

    Heck, I'm not sure what to call this.

    A few weeks ago I made some peameal bacon, but ended up throwing it in the freezer rather than the fridge. So yesterday I figured I better take it out to thaw so I can slice it up. Well I was looking at it today, and thought... What if I smoked it?  It was already cured and rolled in ground pea meal( ground up dried yellow peas(the original coating)) So, onto the smoker it went. 5 hrs later here's what I ended up with after slicing it up;

    [​IMG]
     
    Last edited: Mar 22, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Wow AK, CPM bacon!  [​IMG]

    Not sure what to call it! But it looks good enough to eat [​IMG]

    Thanks for sharing! 
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good there AK!
     
  4. Hey AK,, Looks good to me !!  

    I finally got my hands on some pink salt. Gonna start one today.
     
  5. I gotta dumb question on the peameal bacon cure as this will be my first attempt at it.

    I'm planing on brineing 1/2 of a 9 lb loin that I have .

    The  recipe I got from Cowgirl calls for 1 gal. of water for the brine and all the ingredients. The container I have will hold the 4 lb loin and a little over 1/2 gal of water. Is it ok to cut the brine recipe in half (water and ingredients) and use the smaller container or does it need the full volume of 1 gal.???

    Thanks
     
    Last edited: Mar 23, 2011
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real tasty.

    The picture might be deceiving, but it looks kinda in between cured CB and uncured boneless pork chop slices.

    What IT did you take it to?

    Bear
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I haven't brine cured anything yet, so you should get another opinion or two, but it is my understanding that it is the percentages that have to be right, and the brine has to be enough to completely submerse your product, so I would say you would be good to go with your plan, as long as it covers the whole piece.

    Bear
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    Went to 165 internal Bear. That way I have the option of eating as is, or frying it.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup--That's the way I like to do them.

    Did you go light on the cure?

    If not, it must be a color problem in the picture.

    Either way, it definitely looks tasty!

    Bear
     
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    You should be OK as long as there is enough cure for the amount of meat and as Bear said, that the meat is completely submerged.

    PM bbally, he'll know for sure.
     
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    No, it's just the picture Cheap point&shoot with flash.. Actual slices are more pink.
     
     
  12. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Hey AK,

    You did good, that looks real tasty, I sure would like to have some for breakfast this morning.

    Gene
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I thought that might be it.

    Thanks,

    Bear
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Customer Service <[email protected]>

    For making a brine with the Instacure, you would use 3 oz. to every gallon of water.  It doesn't matter what size the meat is as long as the meat is completely covered by the brine.

    That is the reply I recieved from the sausage maker. It is also written on their package of instacure #1 or #2.  I questioned them as to having to calculate the amount of meat and the amount of water.

    When using instacure #1 or #2,  additional salt can be used. You can also add other spices as long as the total volume is 3 oz cure/gallon ratio.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I thought:

    The percentages of cure and water have to stay right, so Mike is good to go.

    The only question as to the amount of meat is that it has to be enough liquid to allow the meat to stay completely submerged.

    Bear
     
  16. Quote
    O kay, Got it. Thanks guys!! 

    Ya Bear..The container I have will allow the loin to be completely submerged.

    I'm on it. wish me luck.[​IMG]
     

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