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Store bought bacon. - Page 2

post #21 of 27
Originally Posted by Baja Traveler View Post

You say that salt pork doesn't become bacon until it's smoked -


I say that dousing it in liquid smoke is not the same as smoked...


saw this just yesterday on "How it's Made":

Great video....  Speed Bacon....  I prefer the methods I have learned, on the forum, to that method.... Dave

post #22 of 27
Thread Starter 

Just called the Market and talked to the Meat Manager He says its already cured. I think when I get my next one I'm going to hot smoke it just to be safe. I'll have to keep stopping at different meat markets and find some cheaper bellies and make my own.

post #23 of 27
Originally Posted by pawoodswalker View Post

I'll get a picture of my next one. Didnt mean to cause such a debate lol.


There was times that I had thought of just bowing out cuz of having my hands raped for no apparent reason on another forum


Think I'll just ask the butcher.


icon_lol.gifI am one of them but also have worked for the government within the trade in a higher capacity.

post #24 of 27
Originally Posted by Dutch View Post

If I recall, there was a bacon shortage in England and the English turned to Canada to fill the void and large batches of cure loins were packed in peameal to preserve the meat during shipping.



Yes there was a shortage of bacon in England during the second world war and we looked to Canada to help (?) fill this need although my data dose not lend towards being packed in peameal, my papers show the cuts and curing process as well as shipping data to be followed as set down by the UK government I will try to remember to give my associate a call next week


img - 01505.jpg




Peameal bacon wasn't widely popular in Canada until the English began immigrating to Canada and began asking for it.


The funny thing about this is that being on the west coast (Vancouver) of Canada which has (with Vancouver Island) the biggest population of Brits this side of the pond peameal bacon is one of them things which is not a prominent thing that being said it is back east (Montreal - Quebec)  


I'm not sure who the individual was that created peameal bacon but I do know that it is good stuff.


Sits on hands icon_lol.gif

post #25 of 27
Originally Posted by Dutch View Post

pawoodswalker- no worries, in fact I ought to thank you for asking your original question.  I've been enjoying this discussion with Brican and I think we both have learned something new and different.



Thanks for that as I had visions that I had over stepped the boundary's and still do

post #26 of 27

I thought of that video at the beginning of this discussion, lol... "today's bacon" is as far from what we old-timers understand as real bacon as can be!  It goes from raw bellies to finished product in 1 day.  And, tastes like it too.


Nice job, Brican, on the string-tied pork roll.  That, today, is a lost art; most butchers don't even know what a Butcher's knot is, lol.  I think I've got an instructional in my sig line on it. (My dad cut open many of my hand-tied roasts until I got it right!).

post #27 of 27

Yes our Canadian Peameal Bacon is delicious to say the least.  Pork Loin, marinated in sweet brine, then rolled in Corn Meal, sliced up or pan fried, YUMMY. Up this way you can buy it pre sliced, in a chunk or on a sandwich in any restaurant.  Try it fried up, with a single medium thick slice of a tomato on a bun again YUMMY.  I have had many of those in my lifetime.






Peameal Bacon



Pea meal bacon is Canadian bacon which has been cured but not smoked. Rather, it is coated with yellow corn meal. Canadian bacon is cured and smoked pork loins.

The process is simple but takes a while and requires close attention to temperature. You may as well do about 25 lbs. as a minimum to make it worth your while.


Trim the boneless pork loins and cut them into 12-14" lengths and chill to 34 degrees in the center.

For 25 lbs. make a brine as follows:

    2 lbs non iodized salt
    1/2 lb. sugar
    1/2 oz. saltpeter (potassium nitrate)
    Dissolve in 3 pints of water

Place in a non reactive container large enough to contain the meat and 1 1/3 gallon of water --this includes the 3 pints above. The water should cover the meat by at least an inch.

The water must be no higher than 38 degrees F. Using 8 pounds of ice and 3 pints will produce the proper amount of water and temperature.

A sterile weight -- a ceramic/porcelain plate weighted with a gallon jug of water will work -- should be placed on top of the meat to hold it down. No part of the meat should be above the water.

Maintain the the temperature between 34 & 38 degrees for 3 weeks. On the 5th and 15th day, remove the loins and stir the brine real well. Return the loins oriented oppositely from their original position. After 3 weeks, remove, wash well under warm running water, then wipe dry. Store in a cool dry storage for 2-4 days. Then rub well with fresh yellow corn meal.

This can be eaten at once or stored at 34-40 degrees for weeks.

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