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Thread: peameal bacon

  1. #1
    Pico Rico Guest

    Default peameal bacon

    traversing the web after hitting on the wikilink for Montreal Style smoked
    meat, I came across peameal bacon. It says it is slow cured - but no
    specifics. Anyone have any specifics?



  2. #2
    Dave Smith Guest

    Default Re: peameal bacon

    On 07/10/2012 3:46 PM, Pico Rico wrote:
    > traversing the web after hitting on the wikilink for Montreal Style smoked
    > meat, I came across peameal bacon. It says it is slow cured - but no
    > specifics. Anyone have any specifics?
    >
    >


    It is pork loin that has been brined and then it is rolled in corn meal
    (not pea meal anymore). Wikipedia says it is often served in sandwiches,
    but to the best of my recollection, peameal bacon sandwiches are a
    relatively new item. We always had it fried and served alongside side
    bacon, or on its own.


    My wife sometimes simmers a big chunk of it in apple juice and then
    bakes it with a glaze (mustard, brown sugar and flour) and everyone who
    has had it has raved about it. The apple juice removes some of the
    saltiness and make sit melt in your mout tender.



  3. #3
    The Other Guy Guest

    Default Re: peameal bacon

    On Sun, 7 Oct 2012 12:46:35 -0700, "Pico Rico" <[email protected]>
    wrote:

    >traversing the web after hitting on the wikilink for Montreal Style smoked
    >meat, I came across peameal bacon. It says it is slow cured - but no
    >specifics. Anyone have any specifics?



    http://en.wikipedia.org/wiki/Peameal_bacon







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  4. #4
    Sqwertz Guest

    Default Re: peameal bacon

    On Sun, 7 Oct 2012 12:46:35 -0700, Pico Rico wrote:

    > traversing the web after hitting on the wikilink for Montreal Style smoked
    > meat, I came across peameal bacon. It says it is slow cured - but no
    > specifics. Anyone have any specifics?


    The slowest cure is a simple dry rub with salt and optional sodium
    nitrite (and sugar/flavorings) I don't think there is any "slower"
    method to curing unless you're also drying the product (as in Asian
    fish preps, bracciole, coppa, proscuitto, etc..)

    This is opposed by a brine/wet cure. Or even faster, an injection
    brine - which is how most bacon and hams are cured nowadays.

    -sw

  5. #5
    sf Guest

    Default Re: peameal bacon

    On Sun, 07 Oct 2012 15:57:36 -0400, Dave Smith
    <[email protected]> wrote:

    > It is pork loin that has been brined and then it is rolled in corn meal
    > (not pea meal anymore). Wikipedia says it is often served in sandwiches,
    > but to the best of my recollection, peameal bacon sandwiches are a
    > relatively new item. We always had it fried and served alongside side
    > bacon, or on its own.


    Does it make a good BLT?

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  6. #6
    sf Guest

    Default Re: peameal bacon

    On Sun, 7 Oct 2012 12:46:35 -0700, "Pico Rico" <[email protected]>
    wrote:

    > traversing the web after hitting on the wikilink for Montreal Style smoked
    > meat, I came across peameal bacon. It says it is slow cured - but no
    > specifics. Anyone have any specifics?
    >

    Did you already find the Epicurious recipe? It has some details,
    including how to make real peameal.
    http://www.epicurious.com/recipes/fo...l-Bacon-368929

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  7. #7
    Dave Smith Guest

    Default Re: peameal bacon

    On 08/10/2012 5:00 AM, sf wrote:
    > On Sun, 07 Oct 2012 15:57:36 -0400, Dave Smith
    > <[email protected]> wrote:
    >
    >> It is pork loin that has been brined and then it is rolled in corn meal
    >> (not pea meal anymore). Wikipedia says it is often served in sandwiches,
    >> but to the best of my recollection, peameal bacon sandwiches are a
    >> relatively new item. We always had it fried and served alongside side
    >> bacon, or on its own.

    >
    > Does it make a good BLT?
    >



    Sure. It is delicious. Most people prefer it to side bacon.
    I get really good side bacon at the local butcher shop and he also sells
    great peameal. I usually only have bacon for breakfast one every week or
    two, but I occasionally have a toasted peameal sandwich. Ketchup is
    essential, unless you have nice fresh tomatoes.

  8. #8
    ImStillMags Guest

    Default Re: peameal bacon

    On Oct 7, 12:46*pm, "Pico Rico" <PicoR...@nonospam.com> wrote:
    > traversing the web after hitting on the wikilink for Montreal Style smoked
    > meat, I came across peameal bacon. *It says it is slow cured - but no
    > specifics. *Anyone have any specifics?


    So it's Canadian Bacon......at least that is what we call it in the
    lower 48.


  9. #9
    Dave Smith Guest

    Default Re: peameal bacon

    On 08/10/2012 6:48 PM, ImStillMags wrote:
    > On Oct 7, 12:46 pm, "Pico Rico" <PicoR...@nonospam.com> wrote:
    >> traversing the web after hitting on the wikilink for Montreal Style smoked
    >> meat, I came across peameal bacon. It says it is slow cured - but no
    >> specifics. Anyone have any specifics?

    >
    > So it's Canadian Bacon......at least that is what we call it in the
    > lower 48.
    >


    The curious thing is that I have only seen "Canadian Bacon" I have ever
    seen in local grocery stores here, and I have only seen it twice, and
    tried it once, was more like a smoked product. It was definitely not
    peameal.


  10. #10
    The Other Guy Guest

    Default Re: peameal bacon

    On Mon, 8 Oct 2012 15:48:54 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    >On Oct 7, 12:46*pm, "Pico Rico" <PicoR...@nonospam.com> wrote:
    >> traversing the web after hitting on the wikilink for Montreal Style smoked
    >> meat, I came across peameal bacon. *It says it is slow cured - but no
    >> specifics. *Anyone have any specifics?

    >
    >So it's Canadian Bacon......at least that is what we call it in the
    >lower 48.


    Sounds more like wrapped pork loin to me....






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