Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Betts

Homemade Peameal Bacon

Recommended Posts

I want to make peameal bacon and have it for Christmas. It seems possible but there is no definitive recipe on the net and I'd love a little coaching from someone who has done it. Horrors - some recipes call for smoking - those people obviously don't know what they are talking about. I can get something called Morton's Tenderquick - is this going to give me the right texture?

This expat thanks all who might help.

Share this post


Link to post
Share on other sites

Horrors - some recipes call for smoking - those people obviously don't know what they are talking about.

Why do you say that?

Looking at Tender Quick, it doesn't look like the right product. You don't need sodium nitrate; you only need sodium nitrite. I would look for a source for that (I use stuffers.com out of BC, who sell it as Prague Powder #1), and then follow the directions for Canadian bacon in Ruhlman and Polcyn's Charcuterie. You may want to reduce or omit the herbs; I've heard people complain that they make it taste like it's "not the real thing," though I like them. I'm assuming you'll also wish to skip the smoking step. And, of course, you'll have to roll the loins in cornmeal before slicing.

Edit: Sorry, missed the "expat" bit. Check out the Charcuterie thread here for info on sources for pink salt in the US.


Edited by mkayahara (log)

Matthew Kayahara

Kayahara.ca

@mtkayahara

Share this post


Link to post
Share on other sites

I went to a Christmas dinner with a slab of very slow cooked peameal bacon as an alternate to the roast turkey.

It was superb, tender and juicy, and I haven't had it at home as good, because I cook the commercial slabs too quickly.

You are right to eschew smoked peameal bacon. This is similar to Irish bacon, and a product called Canadian bacon in the U.S.

There is nothing wrong in using curing products with sodium nitrate, according to package directions. The nitrate will convert to nitrite during the cure.

True Canadian bacon uses the strip loin, not the tenderloin. Look for a slightly marbled slab.

Roll in corn meal when cured, but peameal flour can also be used, from a bulk store.

Share this post


Link to post
Share on other sites

You are right to eschew smoked peameal bacon. This is similar to Irish bacon, and a product called Canadian bacon in the U.S.

For what it's worth, although I've never had smoked peameal bacon, the entry for "pea meal back bacon" in Kate Aitken's Canadian Cook Book defines it as "loin of pork cured, smoked and finished with the pea meal," so presumably it is an authentic option. Perhaps an extinct one?

There is nothing wrong in using curing products with sodium nitrate, according to package directions. The nitrate will convert to nitrite during the cure.

I'm not sure that this is true for a cure as short as Canadian bacon, which is only 48 hours. Normally nitrate converts to nitrite through bacterial action over extended curing times - weeks or months - as in dry cured sausages. If used in Canadian bacon, you'd just end up ingesting it directly. The real question is whether or not there's enough nitrite in the Tender Quick to cure the loin fully in the specified timeframe.


Matthew Kayahara

Kayahara.ca

@mtkayahara

Share this post


Link to post
Share on other sites

You are right to eschew smoked peameal bacon. This is similar to Irish bacon, and a product called Canadian bacon in the U.S.

For what it's worth, although I've never had smoked peameal bacon, the entry for "pea meal back bacon" in Kate Aitken's Canadian Cook Book defines it as "loin of pork cured, smoked and finished with the pea meal," so presumably it is an authentic option. Perhaps an extinct one?

I have often seen smoked peameal bacon with a cornmeal coating at Costco. and other stores. From memory, it was Freybe's from B.C. I'll have to try it, but it should be similar to smoked pork loin from Ireland or the south of England, except rolled in corn meal. Too bad peameal is no longer used :smile:

Share this post


Link to post
Share on other sites

Just an update- I made the peameal bacon and will post a pic when I do the next batch. It was unbelievably easy and tasty.

I bought a 2# chunk of pork back loin and mixed Mortons Quick Cure and sugar 1:1 and using the 2TB cure/ pound as recommended - so 1/2 cup of the mix per chunk of pork. Rubbed it in, placed in ziplock bag, refrigerated and turned it over daily. 5 days later - soaked it for an hour in cold water, patted dry and rolled in ordinary cornmeal. Let this dry uncovered on a rack in the frig overnight. Sliced into 1/3" slices, fried in a little butter/oil and enjoyed for breakfast and for sandwiches.

I did several batches as Christmas presents and even took some to a local chef who is into charcuterie. He loved it.

This was way cheaper than going to Canada to get some, having it shipped ( now there is a racket!). Except for the purchase of an electric slicer I am way ahead on $$ and the homemade product tastes just the way it should.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Joe Wood
      Hello to all... At this stage of my dry salami making I'm afraid I have more questions than I'm entitled to. However any help I receive will be most appreciated.
      1.   I followed directions on the 5 lb. batch as well as I was able... Three weeks into this I have achieved about 43% reduction in weight on all links. I use a wine fridge to cure.. My neighbor took one link home at the same time and just "hung it in his refrigerator" with no special settings for humidity or temperature... This one came out IDENTICAL to all the rest in appearance and weight reduction of 43%. How can this be?
      2.   I put the left over Mold 600 in a bowl in with the drying salami links. Is this good or not good ?
      3.   Now  that desired weight has been achieved is further aging beneficial?
      Thanks so much for offering a site like this... All the best to all of you...
      Joe Wood


    • By Grishna
      Coppa is a classic italian delicacy of matured cured meat. Not as widely known as prosciutto and, in my opinion, not  justifiably. The curing time takes weeks, as it should
      for a well matured and multilayered flavour. Good things come to those who wait, but while you do, why not treat yourself to a quick fix  of cooked coppa? Here is what I do:
      Salt the meat in 2% dry rub (nitrate salt and regular salt 50/50) in a vacuum bag for 5 days; Rub dry herbs and spices (whatever comes to mind). The meat will be sticky, so it's easy; Cook on rack above a tray in the oven on fan setting at 80 celcius to internal temperature 67 celsius.  This will take a couple of hours. When internal temperature reaches 60 -ish I add some boiling water in the tray to speed up the heat delivery; Cool in the fridge overnight; Enjoy. This is a seriously moreish ham.
       
       
         
    • By devinp
      I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold?  I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean).  This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already.  Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions..  Thanks.
       

    • By CarsonWyler
      I'm looking for guanciale, preferably in the Sonoma County area but am willing to travel a bit or order online if necessary. Any ideas?
    • By Glen
      Looking to learn and ask questions about home curing meats.  I have an 11 lb batch of genoa salami going and it is my first batch.  Worried about the PH level not dropping as needed.  Need some advice.   I followed the Marianski recipe exactly.  I have a pH meter and the starting point was 6.15pH which I thought was unusually high.  2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH.  My curing chamber is consistently at 57deg. F. /80% humidity.  My pH tester seems calibrated properly using the calibration solutions.  I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances. 
       
      Glen

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...