4 pounds (1.8kg) servings
- 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
My Godfather Thor has a dream. It’s a very tasty dream that could bring our Canadian heritage to Australia and take down under by storm. What is it? It has to do with Pigs.
Peameal Bacon. Or as it is sometimes called Canadian Bacon. Here is a recipe Thor sent me which I am going to print out and pass onto our Butcher Pat Miller in Clunes. Last year Pat did up a great test batch from a recipe he developed and I think he will be keen to have another go.
Even though peameal has nothing to do with the bacon we know and love, many still refer to it as “Canadian bacon.” They call it that in Canada, the place on both sides of Quebec—joking, joking….Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it’s hockey, maybe it’s the separatist thing, or maybe it’s just a friendly rivalry. Regardless, we love Toronto. It’s where our favorite butcher, Stephen Alexander, has his shops (Cumbrae’s) and it’s the national capital of oyster bars (Rodney’s, Oyster Boy, Starfish). 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. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.
Read More: http://www.epicurious.com/recipes/food/views/Peameal-Bacon-368929#ixzz2dDFRHieb