Peameal Bacon
Peameal Bacon is the original form of Canadian back bacon and is traditionally rolled in a pea flour crust, giving it its characteristic texture. The lean loin is cured in a sweet-salty maple syrup brine and then rolled in yellow cornmeal or historically in pea flour. It is not smoked but fried fresh in a pan or baked.
Ingredients(for 1 kg)
Instructions
Preparing the Curing Brine
20 minutesGently warm water in a pot. Fully dissolve sea salt, curing salt, and brown sugar in it. Stir in maple syrup and black pepper. Allow the brine to cool completely to room temperature, then refrigerate for 1 hour.
Curing
4-5 daysPlace the pork loin in a ziplock bag or lidded container and pour the chilled brine over it. The meat must be completely covered. Store in the refrigerator at 2–4 °C and turn daily.
Rinsing, Drying and Rolling in Cornmeal
1 hourRemove the meat from the brine and rinse cold. Pat completely dry with paper towels. Allow to air-dry for 30–60 minutes. Then generously roll the entire loin in yellow cornmeal and firmly press the crust on.
Storage and Serving
As neededWrap the Peameal Bacon in plastic wrap and refrigerate for up to 1 week. To serve, slice into 1–1.5 cm thick rounds and pan-fry in a hot pan with a little butter for 2–3 minutes per side until golden brown.
Pro Tip
For a crispy result, fry the slices in a hot pan with a little butter – the cornmeal caramelizes beautifully and creates a golden-brown, crispy crust.
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