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Peameal Bacon

Robert H

Meat Mopper
204
132
Joined Nov 29, 2017
Hi All
Made some peameal bacon this week. This is not a strictly Canadian thing but I think originated in the Toronto area and is very common in Ontario. So, I divided a whole loin into thirds and it spent 2 weeks in Pops Brine with a couple cups of pickling spices added. It is called peameal, but mostly these days, cornmeal is used. Aside from being in the brine bucket, they were also injected with the brine. After patting dry, just roll the meat around in the cornmeal until it wont collect any more and it's done. I fried some up for a breakfast and it was fantastic, The cornmeal takes on a nice crisp on the edges and the meat has that great salty sweet taste from the brine. I have also in the past, cut thick and grilled it and that is a nice treat also.
Thanks for looking.
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jcam222

Smoking Guru
OTBS Member
SMF Premier Member
5,721
5,479
Joined Jun 13, 2017
Looks great! I’m surprised by the addition of picking spices. Probably tastes unique.
 

Robert H

Meat Mopper
204
132
Joined Nov 29, 2017
Thanks, it does taste great, but the pickling spice is in order. It was bought in bulk and has a lot of what would be in the pickling brine already mixed in. Cloves, bay leaves, cinnamon. A lot of commercially produced peameal bacon is oversalted and overpumped. I am very happy with the result for first time.
 

weewillie

Newbie
SMF Premier Member
3
10
Joined Apr 22, 2010
Hi All
Made some peameal bacon this week. This is not a strictly Canadian thing but I think originated in the Toronto area and is very common in Ontario. So, I divided a whole loin into thirds and it spent 2 weeks in Pops Brine with a couple cups of pickling spices added. It is called peameal, but mostly these days, cornmeal is used. Aside from being in the brine bucket, they were also injected with the brine. After patting dry, just roll the meat around in the cornmeal until it wont collect any more and it's done. I fried some up for a breakfast and it was fantastic, The cornmeal takes on a nice crisp on the edges and the meat has that great salty sweet taste from the brine. I have also in the past, cut thick and grilled it and that is a nice treat also.
Thanks for looking. View attachment 492034 View attachment 492035 View attachment 492036 View attachment 492037
Looking good Robert, I just put a7 1/2 lb loin in the fridge this morning, however I did a dry rub using a Bradley demerara cure. I cut it in half and will do one as an irish bacon and the other like a peameal
 

SmokinEdge

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,404
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Joined Jan 18, 2020
Looks great. I don’t hardly brine anymore, I dry rub, but when I brine I add the pickling spice. I like like it. Do the same with pastrami too.
 

Robert H

Meat Mopper
204
132
Joined Nov 29, 2017
I have done pastrami the same way also. I really like the flavour it adds , but I may start mixing up my own. There is a lot of cinnamon in the stuff I buy bulk. I like it but, but would like to dial it down a bit.
 

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