Best Peameal Bacon Recipes
PEAMEAL BACON
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
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.
PEAMEAL BACON
Pea meal bacon is made from pork loin. It is a nice, low fat meat that cooks quickly when sliced. When baked it is a nice juicy meat. Basically the meat is placed in a zip loc bag along with rubbed in curing salt mixture. Then, and I know this is the hard part, put it into the meat keeper of the refrigerator and ignore it until the cured date of five days later. Honestly, do not look at it, do not fuss with it, leave it alone! Once the cure day arrives you can remove from the refrigerator and roll in corn meal. If using thick cut boneless pork loin chops roll only the outside in the cornmeal then bake.
Provided by salvador1709
Categories Breakfast
Time P5DT5m
Yield 2 pounds, 10 serving(s)
Number Of Ingredients 3
Steps:
- Measure the Morton's Tender Quick and white sugar into a small bowl mix well.
- Place the meat into the bag or container.
- Sprinkle the salt/sugar mix onto the meat and rub it inches
- Now seal the bag or container.
- Let sit for 5 days in fridge.
- It does change color a little and there will be a little liquid in the bag but don't worry!
- Remove the meat.
- Roll in corn meal.
- slice and fry.
Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 4.4, Cholesterol 54.4, Sodium 38.1, Carbohydrate 1.3, Sugar 1.3, Protein 18.1
MAPLE PEAMEAL BACON ROAST
Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.
Provided by soulmatesforever
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F/180°C.
- Cut six 1-inch slits across roast.
- Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
- Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
- Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
- Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9
PEAMEAL BACON
Steps:
- 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.
- 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.
- 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.
- 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.
PERKY PEAMEAL BACON SANDWICH
This is a tasty, quick sandwich that I threw together in about 15 minutes for dinner tonight, but it could easily be a great lunch. It was cold and blustering out tonight and I was late in getting home. Sure didn't feel like making a great big dinner, so this was my solution--and it turned out mighty good for a quick dinner! Throw in a salad--or not, your choice! Either way it's a simple and delicious ending to a hectic day!
Provided by cfletcher
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat your pan to medium.
- Melt a little butter or margarine.
- Cook the peameal bacon until both sides are done, about 5 - 6 minutes.
- Turn on oven broiler.
- Mix 2-3 tbsp butter or margarine with 1/2 tbsp garlic powder (adjust to your taste--we like lots of garlic flavour).
- Spread garlic mixture on sliced buns.
- Broil the buns until golden brown.
- Put buns on a plate and top with the bacon, sliced tomato, mayo, mustard, salt and pepper to taste.
- Yum !
Nutrition Facts : Calories 465.9, Fat 22.1, SaturatedFat 10.2, Cholesterol 87.5, Sodium 2001.8, Carbohydrate 35.9, Fiber 2.3, Sugar 3.1, Protein 30.2
BAKED PEAMEAL BACON AND EGGS
This recipe is so easy and sooo good! I usually make this when I have a housefull of guests and it's always a hit! When making it for just 2 of us I cut the recipe in half. It's so easy to cut, each piece has a slice of bacon. Taken from Companys Coming book.
Provided by Tabby Bartley
Categories Breakfast
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Cover bottom of greased 9x13 " pan with bacon in rows.
- Beat eggs in bowl. Stir in milk.
- Add flour, baking powder, salt, and pepper. Stir. Pour over bacon.
- Bake at 425' for 35 min until brown and crusty.
Nutrition Facts : Calories 353.2, Fat 11.7, SaturatedFat 4.5, Cholesterol 246.6, Sodium 1349.1, Carbohydrate 37.4, Fiber 1.1, Sugar 0.5, Protein 23.1
GRILLED PEAMEAL BACON
Flavoured with maple and mustard, smoky, sweet bacon makes for an extremely quick and truly tasty supper. Peameal bacon is a moist, delicious cured back bacon.
Provided by Elaine Douglas
Categories Meat Breakfast
Time 20m
Number Of Ingredients 4
Steps:
- 1. In small bowl, combine maple syrup, Dijon mustard and pepper; set half aside for serving.
- 2. Cut bacon into 8 generous 1/4-inch (5 mm) thick slices. Brush 1 side of each with half of the remaining mustard mixture.
- 3. In batches, place bacon slices, mustard-side down, on greased nonstick grill pan or in skillet over medium-high heat. Brush slices with remaining mustard mixture; grill for about 5 minutes or until bottom is browned.
- 4. Turn and grill for about 3 minutes or until browned. Serve with reserved mustard mixture.
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