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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 9:28 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1873
Location: Near Toronto, Ontario, Canada
SS- no worries. I figured the shipping wouldn't be worth it, especially since you can make your own.

And yes, peameal bacon needs to be cooked. It's very lean so many places do it on a griddle or grill. It's sliced so thin that it cooks fast.


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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 11:03 am 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
Kathy's Pete wrote:
So not only is it not smoked, it's not cooked at all before slicing?



Boy...I sure missed that, bacon = smoked in my mind.

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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 11:20 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
JesBelle wrote:
So the pink salt is just for flavor or color?


It is more or less treated as a fridge deli; i.e. kept for a long time. I'd imagine the pink salt is there to provide some level of curing. It also changes the texture to more deli-like.

I don't really 'cook' pea meal bacon so much as brown it some.


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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 3:19 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
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Kathy's Pete wrote:
So not only is it not smoked, it's not cooked at all before slicing?



No, peameal bacon is not smoked. I tend to think of it as a raw product (like side bacon or pancetta) that needs to be cooked before you eat it. It tends to come sliced thinly and you fry it, or sometimes you buy it whole and either slice it yourself and fry it, or you can cook it like a roast (one Christmas my MIL made a Canadian Living recipe where it was glazed it with a mustard and maple syrup glaze and roasted, which was the only time I've had it that way - the norm is to slice it and fry it). It's definitely not eaten raw.

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 Post subject: Re: Peameal Bacon
PostPosted: Tue Jan 07, 2014 8:09 pm 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 381
Location: Florida Gulf Coast
What they all said.....

Pea Meal Bacon is indeed cured but not smoked. Pink salt is sodium nitrate - it's used as a preservative.
I've always sliced it thin (about 1/4 inch or less) and fried it.

It tastes nothing like the bacon with which we are familiar.

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