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 Post subject: Re: Peameal Bacon
PostPosted: Sun Dec 15, 2013 10:28 am 
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Posts: 921
Churchill is the world's best place for polar bear watching. I've never been as it is very expensive to go (there is no road; you have to get there by train or plane), but I hear it is amazing. I would suspect that the tourist trade has led to a level of services though that would ordinarily not exist. October is generally not that cold here but November (when the bears are at their peak) can be snowy and chilly. Not the 35 below that we get in January/February but it's usually below freezing.

Karen if you come through Winnipeg, look me up!

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 Post subject: Re: Peameal Bacon
PostPosted: Sun Dec 15, 2013 5:36 pm 
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Joined: Sun Aug 30, 2009 9:26 am
Posts: 237
Thanks Carey, I think a train ride from Winnipeg to Churchill sounds lovely.....


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 Post subject: Re: Peameal Bacon
PostPosted: Sun Dec 15, 2013 6:10 pm 
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It's probably a 2 day trip or more. Churchill is probably almost as far as Toronto from here. But it does sound great. The prairies end about 3 hours north of here, and then it becomes quite forested and more hilly before dwindling out into tundra up north. I'd love to go. There are belugas in the summer too.

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 Post subject: Re: Peameal Bacon
PostPosted: Tue Dec 17, 2013 9:56 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1417
This is a first for me. I have never heard of Pea Meal Bacon.


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 Post subject: Re: Peameal Bacon
PostPosted: Tue Dec 17, 2013 7:00 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
talanhart wrote:
This is a first for me. I have never heard of Pea Meal Bacon.
That's because you're not Canadian.
Here are a bunch more: http://geekmom.com/2013/12/55-canadianisms/

(Thanks to Michelle - vtcook)


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 Post subject: Re: Peameal Bacon
PostPosted: Sat Jan 04, 2014 8:53 pm 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 381
Location: Florida Gulf Coast
Jean, sorry I'm so slow to respond, but I'm not always good at this. I miss stuff.

Your offer was more than generous, but shipping would have indeed been outrageous. That's the reason I didn't order it from one of the online sites. By the time I paid for shipping it would have cost $35-40 per pound. Five pounds of bacon was $95. Shipping was $77. I can buy the loins for $1.99 per pound.

The first (small) batch was so good, that I just finished curing 2 whole loins. They're in the fridge now, drying a bit. I'll cut them into 1 pound chunks and freeze.

Thanks to everyone for reinforcing my recollections. For all the Americans who have never tried peameal bacon - try it! Ruhlman's recipe on online, but if you want mine, I think it's closer to the real thing.

On the other hand, next time I just might try adding the herbs and aromatics to one bag, just to see.......

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 Post subject: Re: Peameal Bacon
PostPosted: Sun Jan 05, 2014 5:08 pm 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
SilverSage wrote:
Jean, sorry I'm so slow to respond, but I'm not always good at this. I miss stuff.

Your offer was more than generous, but shipping would have indeed been outrageous. That's the reason I didn't order it from one of the online sites. By the time I paid for shipping it would have cost $35-40 per pound. Five pounds of bacon was $95. Shipping was $77. I can buy the loins for $1.99 per pound.

The first (small) batch was so good, that I just finished curing 2 whole loins. They're in the fridge now, drying a bit. I'll cut them into 1 pound chunks and freeze.

Thanks to everyone for reinforcing my recollections. For all the Americans who have never tried peameal bacon - try it! Ruhlman's recipe on online, but if you want mine, I think it's closer to the real thing.

On the other hand, next time I just might try adding the herbs and aromatics to one bag, just to see.......

I would like it. I'll be doing my annual half ton of sausage making in four weeks. Might give it a whirl.

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 Post subject: Re: Peameal Bacon
PostPosted: Mon Jan 06, 2014 8:37 pm 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 381
Location: Florida Gulf Coast
Pea Meal Bacon

2 - 3pound boneless pork loins (the smaller diameter end)
2 quarts water
1/2 cup kosher salt
3 T pink salt
3/4 cup brown sugar
2 pounds ice

Trim any excess fat off the pork. You're looking for a very thin cap of fat - no more.
Dissolve the sugar & both salts in half of the water. Put over low heat to help it dissolve.
Remove from heat and add the remaining water & the ice to chill the brine quickly.
Completely submerge the meat in the brine. I used 2 1-gallon ziplock bags.. Set them upright in a container and place one loin in each. Pour in the brine. Squeeze out the air and seal.
Keep in a very cold fridge (mine is set at 34F) for 3 days. Turn the meat once or twice a day.
Soak/rinse thoroughly.
Pat dry, then roll in cornmeal Don't use the very fine stone ground stuff - it turns mushy. Use coarser cornmeal.
Air dry in the fridge for a few hours.

I find the very end slices to be unpleasantly salty (really bad!) I cut off ta thin slice from each end and discarded it.

After curing, I cut them into one pound chunks to freeze.

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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 7:08 am 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
So not only is it not smoked, it's not cooked at all before slicing?


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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 8:54 am 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2061
So the pink salt is just for flavor or color?


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