Peameal Bacon Best Recipes

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PEAMEAL BACON

2011-11-11



Peameal Bacon image

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

Ingredients:

  • 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

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.

Top Asked Questions

  1. What is peameal bacon?
    Bring bold Canadian flavour to your plate with the cornmeal-coated breakfast favourite; peameal bacon! The tender, lean pork loin, which was invented in Toronto, makes a scrumptious sandwich, a tasty roast and a mouth-watering burger topping.
  2. How to cook peameal bacon roast?
    Peameal Bacon Roast – Place in baking dish. Cover dish tightly with foil. Bake at 350°F for 45 minutes per lb/500g or until an internal temperature of about 160°F is reached. Prepare glaze (3 Tbsp each of mustard & brown sugar) and spread on roast.
  3. Where can I get a peameal bacon bun?
    It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn.
  4. Why is the peameal bacon sandwich so iconically Torontonian?
    The story of how the peameal bacon sandwich became so iconically Torontonian dates back centuries. One of the forefathers of pork processing was William Davies, who in 1854 founded The William Davies Company in Toronto “for the purpose of exporting Hams and Bacon to England.” By 1907, Ontario farms bred 75 to 85 percent of the country’s hog stock.

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