Peameal Bacon - Canadian Pickled Pork Bacon - Back bacon (#2157)
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- 2 cups Water
- 1 cup Apple Cider Vinegar
- 1/4 cup Kosher Salt
- 4 cloves Garlic whole, peeled and smashed
- 2 tablespoons Sugar
- 2 tablespoons Mustard Seeds yellow
- 2 tablespoons Red Hot Pepper Sauce
- 1 Tbsp Celery Seeds
- 1 Bay Leaves
- 1/4 tsp Black Peppercorns
- 1/2 pound Ice Cubes
- 2 pounds Pork Loin boneless, trimmed to 1/8 inch fat fresh
- In a suitably sized pot:
- Add the water, cider vinegar, salt, mustard seed, hot sauce, celery seed, bay leaf and black peppercorn and bring to the boil over high heat.
- Reduce heat and simmer for a few minutes.
- Remove from heat and add the ice to cool.
- In a large zipper bag, place the pork loin, cooled pickling liquid and remove as much air as possible before sealing.
- Even better seal in a vacuum bag.
- Refrigerate for at least 4 days and up to two weeks.
- Pat dry and roll in cornmeal if you desire a truly authentic canadian peameal bacon experience.
- To keep longer, remove from from the brine after about 1 week and freeze until ready to use.
- In canada this is called "peameal bacon", with the peameal coming from dried yellow peas that originally were ground into meal and packed around the meat to preserve it.
- Today the "peameal" has been replaced by cornmeal. Canadian bacon is un-cooked, and un-smoked.
- Due to the brining, the results will be a juicy and succulent with a sweet, nutty and slightly salty flavor.
- Typically serving would be slices, that need a quick sear in a skillet or grill for the classic canadian roadside treat "peameal on a bun".
- This is not to be confused with what is sold in the us as "canadian bacon".
- "canadian bacon" sold in grocers in the us isn't real canadian bacon. Americanized canadian bacon is usually shaped round, processed, smoked and sometimes pre-sliced ready to eat meat product that is similar to ham.