How To Make Peameal Bacon

Peameal bacon is a type of bacon that is made from pork loin that has been brined and coated in ground yellow peas. The bacon is then smoked and dried.

How To Make Peameal Bacon

Making peameal bacon is a relatively simple process. The first step is to soak the pork loin in brine overnight. This will help to keep the meat moist and give it a salty flavor. The next step is to rinse the pork and coat it in a mixture of flour, salt, and pepper. Then, you’ll need to cook the pork in a hot pan until it is golden brown on all sides. Finally, you’ll want to bake the bacon in the oven for

-A pork loin -Salt -Pepper -Cure mix (i.e. Tender Quick) -Brown sugar -Water -Vinegar -Garlic cloves -Bay leaves -Cloves -Cinnamon sticks

  • combine the salt, sugar, pepper and thyme in a bowl and mix well. 2. cut the bacon in half and then cut each half into thirds. 3. sprinkle the bacon with the spice mixture on both

– How to make peameal bacon: 1. Start with a piece of pork loin, and trim off any excess fat. 2. Cut the loin into 1-inch thick slices, and then cover them in a thick layer of yellow peas. 3. Press the peas into the pork, making sure they are evenly coated. 4. Refrigerate for 24 hours to let the peas marinate and flavor the pork. 5. Preheat


Frequently Asked Questions

Is Canadian Bacon The Same As Peameal?

Canadian bacon is a type of bacon that is made from the loin of the pig. Peameal bacon is also made from the loin of the pig, but it is covered in ground yellow peas instead of sugar.

What Is Another Name For Peameal Bacon?

One name for peameal bacon is Canadian bacon.

What Is The Difference Between Bacon And Peameal Bacon?

Bacon is a pork product that is salted and dried before being smoked. Peameal bacon is a pork product that is salted and rolled in ground yellow peas.


In Summary

To make peameal bacon, first soak the pork loin in brine for a few hours. Then, coat the pork in a thick layer of yellow cornmeal. Fry the bacon in a large skillet over medium-high heat until crispy and golden brown. Finally, transfer to a paper towel-lined plate to cool.

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