Canadian Peameal Bacon

cowgirl · 12-13-2011, 04:00 PM

When making bacon the other day. http://bbq-brethren.com/forum/showthread.php?t=122086 I also made a bit of peameal bacon..

Brined cured the back loin for 8 days....

rolled in corn meal...

fried a slice for a taste test on a bisuit...

and served some as breadfast during deer camp...

you have the option to hot smoke the bacon but I like it best fried.

Thanks for looking!

bluetang · 12-13-2011, 04:04 PM

That really looks good! I do believe that I'll try that

boatnut · 12-13-2011, 04:10 PM

That looks good Jeanie! I've always brined and smoked my pork loins for what I call Canadian Bacon, but I think your's is more authentic. Well....except you rolled yours in CORN meal instead of PEA meal, LOL

hamiltont · 12-13-2011, 04:14 PM

Oh ya Jeanie that look really good. Next time I make bacon I'm going to save out a couple hunks just for this. Thanks for the reminder! Cheers!!!

nmayeux · 12-13-2011, 04:56 PM

That looks very similar to the british bacon that I make for a bunch of expats living here in Atlanta. It looks really good, and I might have to give the cornmeal a try. Would you mind sharing your brine fecipe?

Phrasty · 12-13-2011, 05:01 PM

As always... Stellar!

Hoss · 12-13-2011, 06:47 PM

MY---O--MY! That looks KILLER!

tish · 12-13-2011, 06:47 PM

Jeanie... what makes it "peameal" bacon? How is it different from Canadian bacon? Looks really good, whatever it is!

BBQ Bacon · 12-13-2011, 07:46 PM

That looks great.

chambersuac · 12-13-2011, 08:36 PM

Another amazing looking meal. Thanks for sharing, but now I am craving some of that.

Mo-Dave · 12-13-2011, 08:51 PM

Peameal bacon, bringing back some memories their young lady.
Dave

FattyMac · 12-13-2011, 08:56 PM

Looks spot on to me!

It's called Peameal bacon as that's what it was originally rolled in. Corn meal is the standard these days and has been for as long as I've been around.

What you yanks call Canadian bacon is a cured and smoked pork loin. We don't see that much up here and certainly don't call it that.
Peameal bacon is very common, in fact I have a small roast of it thawing for a dinner sometime this week. You will quite often see a local service group offering up peameal bacon sandwiches as a fund raiser.

cowgirl · 12-13-2011, 09:20 PM

Thanks everybody!

Quote:

Originally Posted by boatnut

That looks good Jeanie! I've always brined and smoked my pork loins for what I call Canadian Bacon, but I think your's is more authentic. Well....except you rolled yours in CORN meal instead of PEA meal, LOL

lol Mike,... you are right, I didn't want to grind yellow peas. I was being lazy!

Thanks....

Quote:

Originally Posted by nmayeux

That looks very similar to the british bacon that I make for a bunch of expats living here in Atlanta. It looks really good, and I might have to give the cornmeal a try. Would you mind sharing your brine fecipe?

Thank you Noah! I bet your British bacon is tasty! I got the recipe from a Canadian friend http://cowgirlscountry.blogspot.com/...d-peameal.html I really love the stuff. :)

Quote:

Originally Posted by tish

Jeanie... what makes it "peameal" bacon? How is it different from Canadian bacon? Looks really good, whatever it is!

Thank you Tish! The American version of Canadian bacon is usually smoked. Canadian version of peameal bacon is pickle brine cured and is rolled in yellow peameal but cornmeal is a lot easier to use. Then it's usually sliced and fried instead of smoking. I've smoked them before but really like sliced and fried better.
I DO make the American version of Canadian bacon too... it's good stuff.

Quote:

Originally Posted by FattyMac

Looks spot on to me!

It's called Peameal bacon as that's what it was originally rolled in. Corn meal is the standard these days and has been for as long as I've been around.

What you yanks call Canadian bacon is a cured and smoked pork loin. We don't see that much up here and certainly don't call it that.
Peameal bacon is very common, in fact I have a small roast of it thawing for a dinner sometime this week. You will quite often see a local service group offering up peameal bacon sandwiches as a fund raiser.

Thank you Mac!! Thanks for the info too. I really love peameal bacon sliced and fried. I can see how the sandwiches would be great for a fund raiser!
Thanks again...

Hoss · 12-13-2011, 11:15 PM

Jeanie,I wonder what would be wrong with rolling it in grits???Grits are ground corn too. We could call it whatever we wanted to!!! Your thoughts?I got it! Nitty Gritty Bacon!

rondini · 12-13-2011, 11:46 PM

Looks good as always Jeanie.

12-13-2011, 04:00 PM	#1
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Canadian Peameal Bacon When making bacon the other day. http://bbq-brethren.com/forum/showthread.php?t=122086 I also made a bit of peameal bacon.. Brined cured the back loin for 8 days.... rolled in corn meal... fried a slice for a taste test on a bisuit... and served some as breadfast during deer camp... you have the option to hot smoke the bacon but I like it best fried. Thanks for looking! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-13-2011, 04:04 PM	#2
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	That really looks good! I do believe that I'll try that __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-13-2011, 04:10 PM	#3
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	That looks good Jeanie! I've always brined and smoked my pork loins for what I call Canadian Bacon, but I think your's is more authentic. Well....except you rolled yours in CORN meal instead of PEA meal, LOL __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

12-13-2011, 04:14 PM	#4
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	Oh ya Jeanie that look really good. Next time I make bacon I'm going to save out a couple hunks just for this. Thanks for the reminder! Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

12-13-2011, 04:56 PM	#5
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	That looks very similar to the british bacon that I make for a bunch of expats living here in Atlanta. It looks really good, and I might have to give the cornmeal a try. Would you mind sharing your brine fecipe? __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

12-13-2011, 05:01 PM	#6
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	As always... Stellar! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

12-13-2011, 06:47 PM	#7
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	MY---O--MY! That looks KILLER!

12-13-2011, 06:47 PM	#8
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Jeanie... what makes it "peameal" bacon? How is it different from Canadian bacon? Looks really good, whatever it is! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

12-13-2011, 07:46 PM	#9
BBQ Bacon is Blowin Smoke! Join Date: 09-22-11 Location: Canyon, BC Name/Nickname : Dean	That looks great. __________________ I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/

12-13-2011, 08:36 PM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Another amazing looking meal. Thanks for sharing, but now I am craving some of that. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

12-13-2011, 08:51 PM	#11
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Peameal bacon, bringing back some memories their young lady. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

12-13-2011, 08:56 PM	#12
FattyMac Full Fledged Farker Join Date: 05-06-10 Location: Niagara Region, Canada	Looks spot on to me! It's called Peameal bacon as that's what it was originally rolled in. Corn meal is the standard these days and has been for as long as I've been around. What you yanks call Canadian bacon is a cured and smoked pork loin. We don't see that much up here and certainly don't call it that. Peameal bacon is very common, in fact I have a small roast of it thawing for a dinner sometime this week. You will quite often see a local service group offering up peameal bacon sandwiches as a fund raiser. __________________ Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE

12-13-2011, 11:15 PM	#14
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Jeanie,I wonder what would be wrong with rolling it in grits???Grits are ground corn too. We could call it whatever we wanted to!!! Your thoughts?I got it! Nitty Gritty Bacon!

12-13-2011, 11:46 PM	#15
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	Looks good as always Jeanie. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

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