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Dissolve all ingredients in the ice-cold water. Inject the dissolved solution into the loins using an injector. Inject 10% of the weight of the loins. (A 12 lb. loin requires 1.2 Lb. of solution to be injected throughout it ) Place the loin to soak in the left over solution, under refrigeration for

Place in a non reactive container large enough to contain the meat and 1 1/3 gallon of water --this includes the 3 pints above. The water should cover the meat by at least an inch. The water must be no higher than 38 degrees F. Using 8 pounds of ice and 3 pints will produce the proper amount of

In small bowl, combine maple syrup, Dijon mustard and pepper; set half aside for serving. Cut bacon into 8 generous 1/4 inch thick slices. Brush 1 side of each with half of the remaining mustard mixture. In batches, place bacon slices, mustard-side down, on greased nonstick grill pan or in skillet

1. "peameal bacon is a unique canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. 2. Usually it is sliced and fried for breakfast but it excellent baked whole. 3. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the

Organic food contains fewer residues of pesticides used in conventional agriculture, so buying ... Recipe Reviews: How does this recipe taste?

Maple-Glazed Peameal Bacon Makes 6 servings 2 1/2 lbs Canadian Peameal Bacon 1/8 cup maple syrup 1/2 tbsp lemon juice or vinegar 1/4 tsp cinnamon Cut Canadian Peameal Bacon in half lengthwise. Place each thick slice on hot lightly greased grill 4 to 5 inches over low moderate coals. Barbecue,
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How Do You Make Peameal Bacon