Peameal Bacon Recipes

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PERKY PEAMEAL BACON SANDWICH

This is a tasty, quick sandwich that I threw together in about 15 minutes for dinner tonight, but it could easily be a great lunch. It was cold and blustering out tonight and I was late in getting home. Sure didn't feel like making a great big dinner, so this was my solution--and it turned out mighty good for a quick dinner! Throw in a salad--or not, your choice! Either way it's a simple and delicious ending to a hectic day!

Provided by cfletcher

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9



Perky Peameal Bacon Sandwich image

Steps:

  • Heat your pan to medium.
  • Melt a little butter or margarine.
  • Cook the peameal bacon until both sides are done, about 5 - 6 minutes.
  • Turn on oven broiler.
  • Mix 2-3 tbsp butter or margarine with 1/2 tbsp garlic powder (adjust to your taste--we like lots of garlic flavour).
  • Spread garlic mixture on sliced buns.
  • Broil the buns until golden brown.
  • Put buns on a plate and top with the bacon, sliced tomato, mayo, mustard, salt and pepper to taste.
  • Yum !

Nutrition Facts : Calories 465.9, Fat 22.1, SaturatedFat 10.2, Cholesterol 87.5, Sodium 2001.8, Carbohydrate 35.9, Fiber 2.3, Sugar 3.1, Protein 30.2

8 slices peameal bacon
2 crusty bread rolls, sliced
2 -3 tablespoons butter or 2 -3 tablespoons margarine
1/2 tablespoon garlic powder
1 tomatoes, sliced
mayonnaise
mustard
salt
pepper

MAPLE PEAMEAL BACON ROAST

Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.

Provided by soulmatesforever

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6



Maple Peameal Bacon Roast image

Steps:

  • Preheat oven to 350F/180°C.
  • Cut six 1-inch slits across roast.
  • Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
  • Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
  • Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
  • Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
  • Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9

1 (3 1/2 lb) peameal bacon (roast)
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (optional)

PEAMEAL BACON

Pea meal bacon is made from pork loin. It is a nice, low fat meat that cooks quickly when sliced. When baked it is a nice juicy meat. Basically the meat is placed in a zip loc bag along with rubbed in curing salt mixture. Then, and I know this is the hard part, put it into the meat keeper of the refrigerator and ignore it until the cured date of five days later. Honestly, do not look at it, do not fuss with it, leave it alone! Once the cure day arrives you can remove from the refrigerator and roll in corn meal. If using thick cut boneless pork loin chops roll only the outside in the cornmeal then bake.

Provided by salvador1709

Categories     Breakfast

Time P5DT5m

Yield 2 pounds, 10 serving(s)

Number Of Ingredients 3



Peameal Bacon image

Steps:

  • Measure the Morton's Tender Quick and white sugar into a small bowl mix well.
  • Place the meat into the bag or container.
  • Sprinkle the salt/sugar mix onto the meat and rub it inches
  • Now seal the bag or container.
  • Let sit for 5 days in fridge.
  • It does change color a little and there will be a little liquid in the bag but don't worry!
  • Remove the meat.
  • Roll in corn meal.
  • slice and fry.

Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 4.4, Cholesterol 54.4, Sodium 38.1, Carbohydrate 1.3, Sugar 1.3, Protein 18.1

2 lbs pork loin
3 tablespoons morton's tender quick
3 teaspoons white sugar

PEAMEAL ROAST

This was an "accident" that turned out very very well! A friend from the USA had written to say how he missed "Canadian Bacon" (also known as Peameal) so I thoughtlessly went to the butcher's and bought and froze a 4.5 lb chunk of it-not realizing I could not so simply export it to the States. So there it languished for ten months...after giving a dinner paty last night that did not give enough leftovers to provide a meal, I decided to try roasting this one... Accompanied with fresh mashed potato and steamed veggies, this was uniquely delicious...lots of leftovers that will accompany breakfasts, format sandwiches and suppers; any remains will go over to my next batch of pea soup...

Provided by John DOH

Categories     Pork

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 4



Peameal Roast image

Steps:

  • Sprinkle the roast with water.
  • Sprinkle with both seasonings.
  • Roast at 325 degrees Fahrenheit on a broiler pan until meat temperature reaches 175 degrees Fahrenheit.
  • Let meat rest for 25 minutes, and slice into quarter inch slices.

Nutrition Facts : Calories 320.5, Fat 14.2, SaturatedFat 4.5, Cholesterol 102.1, Sodium 2876, Carbohydrate 3.4, Protein 42.1

4 1/2 lbs peameal bacon
water
onion powder
garlic powder

PEAMEAL BACON

Provided by Fredéric Morin

Categories     Brunch     Pork Tenderloin     Cornmeal     Maple Syrup     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 pounds (1.8 kg)

Number Of Ingredients 9



Peameal Bacon image

Steps:

  • 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
  • 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
  • 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
  • 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

3 quarts (3 liters) cold water
1 cup (300 g) maple syrup
2/3 cup (150 g) kosher salt
2 tablespoons Prague powder #1 cure (optional)
10 peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 1/2 pounds (2 kg) boneless lean pork loin
1 1/2 cups (215 g) coarse cornmeal or 1 1/2 cups (340 g) dried yellow peas, roughly milled in a food processor

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