Peameal Bacon

Posted by Big Dog at 6/7/2009 10:18 AM
Categories: Projects
Tags: Cured Projects


Peameal Bacon, Back Bacon or Canadian Back Bacon

It's All Good Eats

We have been doing Peameal Bacon for years and you will find it on the blog if you look very, very hard; it's under the extensive Berkshire Project page(s). What is the difference between Peameal Bacon as compared to Canadian Bacon? There is a huge difference! While both are made from the pork loin (hence the reference 'back' bacon), and they start out the same, as a cured loin, either dry cured or brined, the difference ends there. Canadian "Back" Bacon is a smoked, cured loin without the "peameal" and is as diverse across the world as pizza can be, (which, by the way, back bacon is great on!). 


Peameal Bacon is relatively localized to Canada and, more specifically, to Southern Ontario and is almost always brined. It was a WWll developed product to extend the life of pork products sent to our troops stationed overseas.  After the war, it found a home back in our neck of the woods. While we SWO citizens often interchange the names Back Bacon and Peameal Bacon, we almost never refer it to Canadian Bacon. Actually, at one time, I thought you would be nuts to smoke it, as you would be destroying the very product we all enjoy. Peameal Bacon is as loved, and as regioncentric as our local hockey team and a double-double from Tim Hortons. I have had more 'back bacon on a bun' sandwiches at fairs and festivals than you can shake a (hockey) stick at; in Southwestern Ontario, it's right up there with hamburgers and hot dogs as a fast food staple.

Non Seasoned Loins
The first step to peameal is to take the cured loin and roll it in yellow pea.  Nowadays, generally corn meal is used, giving it that distinctive yellow look. This must still be cooked, and is usually pan fried and served with breakfast or on a bun. However it can be steamed, baked, roasted and even shaved. As far as I am concerned, the way to go is either sliced and grilled or pan fried and served on a plate with breakfast (or griddle fried and served on a bun).

Peameal Bacon is all in the brine.  In my opinion, do not bother getting a "seasoned" loin on sale, it is already injected with salt water and will provide poor results.  FRESH PORK LOINS are required.

PEAMEAL BACON BRINE

Basic Sweet Brine for One Gallon


1 Gallon of Water
1 cup Kosher Salt
1 cup Dark Brown sugar
3 Tablespoons Cure #1 (pink salt)

From here you would customize it to your taste
(alternatively you can use about 5 tbsp of pickling spice)

1 tbsp all spice
1 tbsp juniper berries
1 tbsp mustard seed
1 tbsp whole coriander seed
1 tbsp whole pepper
1 tbsp whole clove
5 whole bay leaves

All of this into a large stock pot and bring to a boil to dissolve the salt and sugar. Allow to simmer for 10 minutes and chill.  DO NOT put your loins into a hot brine (it will 'draw' in the brine at too fast a rate, not to mention that this is just not safe from a safe food handling standpoint). Place the cold brine (35-38°F) covered loin in refrigeration for at least 5 days, but no longer than 8, depending on the size of the loins. You can consider injecting 10% of the raw weight of the loins with the chilled brine, to speed the process.  I do not; I find that 7 days just submerged in the brine is sufficient.  You may need to use a non-reactive plate or bowl to hold the loin under the brining liquid; it will want to 'surface' if you don't.

Take them out, let them dry a bit, and then roll in fine corn meal for as much as they can take.

Enjoy...


Cheers from the Big Dog 



  

 

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  • 3/18/2010 10:32 AM Mark wrote:
    Just tried this recipe, and it turned out great. I used Instacure instead of the Pink salt. I used 18tbsp of Instacure instead of 3tbsp of Pink salt. I took into account the salt in the Instacure -- I added salt to the 18tbsp of cure to total the cup of salt called for in the recipe.
    Some allspice, mustard seed and bay leaves, + 7 days curing = peameal heaven.
    Thanks for sharing the recipe!
    Reply to this
  • 8/26/2010 5:30 PM Bruce wrote:
    Thanks for the Brining instructions, I can't wait to try it, however, does it make a difference on how large the pork loin is?
    Do you have to start with a certain poundage of pork with this recipe or do you reduce the time in the brine for a smaller piece? I didn't see a weighted measure of pork in your recipe, thanks.
    Reply to this
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