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Homemade Peameal Bacon

Homemade Peameal Bacon (a.k.a Canadian Bacon) while hugely popular in Canada and Europe, has flown under the radar in other parts of the world. But seeing as it is a leaner, low sodium and low fat alternative to traditional bacon, it is quite possible that you may be hearing about or seeing Peameal Bacon more readily available in your local grocery stores.

Peameal bacon is a great alternative in bacon and eggs, makes a delicious sandwich, or a great dinner option as a variation of a Roast Pork. After all, that is what Peameal Bacon is. It's a brined and  unsmoked, lean center cut pork loin. The loin that your chops would come from minus the bone.

For the Brine --  Basic Brine

4 Cups of Water
1 Bay Leaf (Optional)
1/4 Cup Brown Sugar
1/4 Cup Kosher Salt
5-6 Whole Peppercorns
1 tsp. Pink Curing Salt

Heat the Brine and dissolve the brown sugar and salt in the 4 Cups of Water.
Add your Bayleaf and Peppercorns and allow the mixture to cool.
After the Brine has cooled, submerge your pork loin in, ensuring that the entire cut of pork is submerged.Wrap with plastic wrap and store in a cool dark place for 24 hours.
Or in the refrigerator for 1-2 weeks.
Remove the brined pork loin from the brine and roll it, making sure to cover all sides, top and bottom with the cornmeal. Let it sit, refrigerated and unwrapped for a few hours and then wrap the peameal in saran wrap until you are ready to use .

This page last modified on Monday, February 18, 2013