Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Peameal bacon.....and the result is

An update.

I boiled the brine by half. Then added cold water for the other half to speed up the cooling. There really wasn't so much salt that it wouldn't have dissolved in cold water but I figured it might help release the flavor of the other whole spices.

Trimmed the fat and silver skin off the loin after cutting it in half. I picked up some 2 gallon Hefty slide-loc bags as I couldn't find Ziploc bags that size locally. I will never use those again as they do not seal. They let the brine leak out even when the tops were rolled and clipped. Good thing I put them in a plastic dish pan rather than just on a baking sheet as I had planned!

I let them cure in the refrigerator from Saturday afternoon the 6th and took them out yesterday morning. I rinsed them in cold water, patted them dry and then rolled them in corn meal. After that back in the fridge uncovered to them the meal form a coating.

Got them out this morning and sliced some off to fry for breakfast. All I can say is I will be doing this again! Very tasty!

I wrapped the rest in foil and have it in the freezer to firm up a bit for easier slicing in a few hours. Then will package and vac seal for use later.

Looks great!!! What spices did you end up using for it?

I used this recipe.

http://www.epicurious.com/recipes/food/views/Peameal-Bacon-368929

And I did use 2 tablespoons Prague powder #1 cure. The recipe shows it as optional but I am of the opinion it shoudln't be.

The end product is very tender when fried and makes a heck of a nice breakfast sandwich with an egg

That came out nice.

can I try a slice? please.........

We have a complete kitchen waiting at deer camp !

Did you end up injecting it?

I have a loin in the fridge I plan on starting this maybe tomorrow but I'm thinking of maybe injecting it just a bit and then doing a dry rub on the outside, from there maybe smoke it tell 125-130 F.

Haven't deiced how I'm going to attempt it quite yet.

I did inject mine lightly about every inch or so. Next batch I will smoke some after brining.

Remind me and I will bring some along.

Looks good...

Thank you and it is very good. I would like to look into other spices for the next batch. Even though the maple syrup was in there it didn't make much of an impression.

Other than sitting next to a couple eggs and toast, which I could eat three times a day, not sure what other uses that the Canadians have for peameal bacon, but I'm sure you'll think of something...sandwiches I spose...

Do you have a recipe that uses margarine?

sandwich was how I saw it first used on a hard roll

Question: Can Morton's Tender Quick be substituted for Prague Powder #1? I am not familiar with using either one, but I can get the Tender Quick at a local store ($4.00/2 lb. bag).

Not sure . I had tender quick but just ordered Prague #1 from www.myspicesage.com most affordable fresh spices I have found.

Mouth watering here. I bet that would do a damned fine Eggs Benedict.

looks good

Too much trouble , can buy them on sale for 4 bucks or so. I wash the meal off , hit them with a rub and toss em in the smoker. They make a good boiled dinner to.

Well share a recipe or two!

Not available anywhere near here....so we have to make it. If it doesn't say Oscar Meyer on the package you won't find it in either of our two lame grocery stores.