Canadian PeaMeal Bacon
(Traditionally coated with dried and ground yellow peas, today coarse ground cornmeal is used)
- Boneless pork loin – 2 pieces approximately 2 lbs. each
- corn meal, coarsely ground
- 2.5 liters water
- 210 g kosher salt
- 150 g sugar
- 25 g pink salt (prague powder #1)
- 1 tbsp pickling spice
- 54 g brown sugar
- 45 ml honey
- 5 cloves garlic (I use 6-7)
(I sometimes add 1 tbsp cracked pepper)
- Trim and visible silver skin off the pork loin and trim any excess fat on it down to about 1/4-inch layer
Prepare brine by boiling water, salt sugar, pink salt, pickling spice, brown sugar, honey and garlic together – then allow to cool. Use 1.5 liters of water when preparing brine and then pour in 1 liter of ice water to cool it off.
Once cooled, place loins in a large Ziploc bag or non-reactive container with the brine. Ensure that they are completely covered.
Leave in fridge for 3.5 to 5 day. 3.5 days cures the pork all the way to the middle.
Rinse pork loin, then dry and roll in a dish of corn meal, pressing it in until there is a nice even layer all around. (you can test for the saltiness before putting the corn meal on – cut a piece off and fry. If too salty let sit in some cool water for a couple of hours, repeat until it is how you want it. I have never had to do this step)
Wrap the whole piece in plastic wrap or aluminum foil and put in the freezer until firm but not frozen.
Slice the peameal bacon to whatever thickness you prefer. I like thicker pieces.
Fry until edges are nice and crispy but inside is till a little medium rare – this keeps moist texture and tastes better than well done.
(MeatVentures Meatwagon, 2015)