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.
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.