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True Peameal Bacon? - Page 3

post #41 of 55

Oh Ya, going to be a whole lot of fun reading through that stuff.

 

Joe

post #42 of 55

Stiper, I have the link to her recipe.

I will try to figure out how to post it (in other words I will have my wife show me how its done)

post #43 of 55
Remember, those recipes and pictures are "hers" along with the pics on the site....

Taken from "Cowgirls" blog.....

Just a reminder.. the Stuff of my site belongs to me... do not use pictures or text without my permission. (Copyright notice below.) Thanks!



Quote:
Originally Posted by java View Post

Stiper, I have the link to her recipe.
I will try to figure out how to post it (in other words I will have my wife show me how its done)
post #44 of 55

Thanks everyone,

 

I would like the link to Cowgirls Recipe.  And yes I do realize that things she posted are her property, hence my post asking Cowgirl for the recipe.

 

That said I am currently trying another recipe I got from the web.

 

Joe

post #45 of 55

The link I have does not open (its from 2011 and just goes to viglink ? )

But the pm she sent me says she got the link from Zeeker in 2008

hope that helps

post #46 of 55
Quote:
Originally Posted by Striper View Post
 


  Thanks, I'll see what I can find there, looks to be quite a library of stuff to go through. 

 

Joe

Just type peameal in her search box!

post #47 of 55
Quote:
Originally Posted by SB59 View Post
 

Just type peameal in her search box!


Thanks, found it and will have to give it a try.  Her recipe is vastly different from the one I'm currently testing.  Will be fun to see which one taste's best.

 

Joe

post #48 of 55

Well I just had a Breakfast of Peameal Bacon and Eggs.  Wasn't Cowgirl's recipe, but believe me there will be a whole lot more of this stuff in my future, and I will try Cowgirl's recipe next time.  The recipe I used just called for rolling the Cured Loin in the Peameal and letting it set for 24 hours then slicing and cooking.  Cowgirl called for slicing and coating the whole slice.  So I rolled the Loin and let it sit, then Sliced a couple of pieces and proceeded to coat then again.  All I can say is MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.  This would also make GREAT Loin Chops for Dinner.

 

Joe

 

PS  I found Dryed Yellow Peas at a local Food Co-op and used my Spice Grinder to make the Peameal.  Worth the effort.

post #49 of 55

Never made peameal. But I never will buy storebought Canadian again. I plan to make my own buckboard next. 

post #50 of 55
Quote:
Originally Posted by SB59 View Post
 

Never made peameal. But I never will buy storebought Canadian again. I plan to make my own buckboard next. 

 

I tried it twice. The second time was to confirm my thoughts of the first time.

 

I like my Canadian Bacon cured & smoked.

 

Buckboard Bacon is Awesome----May even be more tasty than Belly Bacon.

 

 

Bear

post #51 of 55

Does anyone have this recipe they could send me?

 

Thanks John

post #52 of 55

Take a nice lean pork loin, cure it in a brine solution for the proper amount of time, then roll it in ground yellow peas to form a crust. Let it rest in the fridge for a day or so.

post #53 of 55

I am really looking for the spices to flavour the brine. All the links that were posted don't work any more.

 

John

post #54 of 55
post #55 of 55

Thanks AK1 I will check it out.

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