First ever Peameal Bacon

Discussion in 'Curing' started by v8trdude, Jun 12, 2014.

  1. Hey all. Well decided to try my hand at peameal bacon this week. There aren't as many steps to making this, and with it being a household staple for most of my life, I figured it would be a good way to start. On a trip down to Michigan a few weeks back, found 6# pork loins on sale for $10. Considering our grocers charge $6 for 6-8 slices, I figured even if managed to mangle it, $10 was worth the education. So I started with the brine

    1 gal water
    1 c himalayan pink rock salt
    1/3c brown sugar
    2/3c white sugar
    1/4 c honey
    1 T pickling spice
    5 cloves minced garlic
    23g instacure #1

    Got all the ingredients (except the cure) warmed up in a pot to help blend everything, let it cool and then added the cure. Don't know what I did with a couple of prep pics, but then trimmed up and cut the loin in half. Into the bucket with ziploc bags and into the fridge.

    Rolled it over every night and tonight was the 6th day its been in. Decided to cut one open and have a look

    Since it was looking like everything was good to go, washed off the split halves and cut off a couple slices for the fry test
    Taste came out better than I could have imagined. Wasnt overly salty, so gave it the roll in cornmeal
    Sliced it all up, and got most of it stowed away ready for the freezer. Saved a few to cook up for BLTs.

    Managed to get 41 slices ( we like it a little thicker) out of that loin. The family was hoping I wasn't going to freeze any of it.. guess they enjoyed it.. anyway, thanks for looking

  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks real good Jeff, very nice ! Thumbs Up

  3. dingo007

    dingo007 Smoking Fanatic

    Looks great! Makes the best BLT!
  4. tonybel

    tonybel Smoking Fanatic

    Looking good!
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Interesting and looks good. The meat does not get Smoked? Can you explain why the use of Cornmeal? Thanks...JJ
  6. Thank-you. Very pleased with my first attempt. Looking forward to doing more
    Love it on banquet burgers too. A lot of flea markets have vendors that sell strictly grilled peameal sandwiches(4 or 5 slices to a bun) . Was one that did a honey mustard glaze while the slices were cooking, but left an awful sticky Delicious 
    Thank-you. Traditionally, it was rolled in ground yellow peas for aid in preserving the meat so the outside of it was not exposed to the elements.  Somewhere along the line, cornmeal started getting used. My granddad once told me it was done during one of the wars, as it became a cheaper, and less time consuming option to use cornmeal. He used to get some once in awhile from a butcher that did it the traditional way with the peas, and while it was still good, I prefer it with the cornmeal. Gives it a bit of a sweeter taste and a better crust, in my opinion.
    Last edited: Jun 13, 2014
  7. Chef JimmyJ got my curiosity going, and as I had never really looked into why peameal is what it is, I decided to do a little research. I managed to find a few interesting links, so here is a bit of history The Canadian Bacon storyAround the turn of the last century (or as they say, "during the war years"), England had a pork shortage. They imported side bacon from Canada, smoked it and termed it "Wiltshire Sides" in England. Due to this event Canadian bacon was made famous. Over time the United States believed that Canadian bacon was smoked back bacon although true Canadian bacon is not smokedPeameal definitionDuring the war years, yellow peas were ground up into meal. Canadian bacon was rolled in this meal. This ensured better curing, shelf life and avoided bacterial problems. Over the years, this tradition was changed to cornmeal, due to the availability of corn.The USDA refers to peameal as uncooked Canadian Bacon. Also found a couple of websites talking about Peameal Bacon roasts. Where a glaze or sauce is spread across the uncut loin, and cooked. Never tried it myself, but sounds like it might be nice to try.

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