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Canadian Peameal Bacon?

post #1 of 16
Thread Starter 

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;

 

S3000018.JPG

 

 

post #2 of 16

Wow AK, CPM bacon!  th_dunno-1[1].gif

Not sure what to call it! But it looks good enough to eat 32.gif

Thanks for sharing! 

post #3 of 16

Looks good there AK!

post #4 of 16

Hey AK,, Looks good to me !!  

 

I finally got my hands on some pink salt. Gonna start one today.

 

post #5 of 16

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

post #6 of 16

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

post #7 of 16
Quote:
Originally Posted by dirtworldmike View Post

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


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

 

post #8 of 16
Thread Starter 


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

Quote:
Originally Posted by Bearcarver View Post

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



 

post #9 of 16
Quote:
Originally Posted by AK1 View Post


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



 

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
 

 

post #10 of 16
Thread Starter 
Quote:
Originally Posted by dirtworldmike View Post

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

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.
 

 

post #11 of 16
Thread Starter 

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

Quote:
Originally Posted by Bearcarver View Post



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
 

 



 

post #12 of 16

 

 

Hey AK,

 

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

 

Gene

post #13 of 16
Quote:
Originally Posted by AK1 View Post

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



 


I thought that might be it.

 

Thanks,

Bear

 

post #14 of 16

Customer Service <customerservice@sausagemaker.com>

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.

post #15 of 16
Quote:
Originally Posted by DaveOmak View Post

Customer Service <customerservice@sausagemaker.com>

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.


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

 

post #16 of 16


 

Originally Posted by DaveOmak View Post

Customer Service <customerservice@sausagemaker.com>

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.


Quote

Originally Posted by Bearcarver View Post




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

 

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.pot.gif

 

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