Peameal Bacon Recipes

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MAPLE PEAMEAL BACON ROAST



Maple Peameal Bacon Roast image

Found this recipe online. It is quite different from any pork recipe I've tried but oh so good!! I find 1/2 the recipe is enough for 2-4 people.

Provided by soulmatesforever

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (3 1/2 lb) peameal bacon (roast)
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (optional)

Steps:

  • Preheat oven to 350F/180°C.
  • Cut six 1-inch slits across roast.
  • Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
  • Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
  • Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
  • Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
  • Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 488.3, Fat 18.7, SaturatedFat 5.9, Cholesterol 132.3, Sodium 3788.2, Carbohydrate 22.6, Fiber 0.3, Sugar 15.9, Protein 54.9

PEAMEAL BACON



Peameal Bacon image

Provided by Fredéric Morin

Categories     Brunch     Pork Tenderloin     Cornmeal     Maple Syrup     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 pounds (1.8 kg)

Number Of Ingredients 9

3 quarts (3 liters) cold water
1 cup (300 g) maple syrup
2/3 cup (150 g) kosher salt
2 tablespoons Prague powder #1 cure (optional)
10 peppercorns
1 tablespoon mustard seeds
1 bay leaf
4 1/2 pounds (2 kg) boneless lean pork loin
1 1/2 cups (215 g) coarse cornmeal or 1 1/2 cups (340 g) dried yellow peas, roughly milled in a food processor

Steps:

  • 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
  • 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
  • 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
  • 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

PEAMEAL BACON



Peameal Bacon image

Pea meal bacon is made from pork loin. It is a nice, low fat meat that cooks quickly when sliced. When baked it is a nice juicy meat. Basically the meat is placed in a zip loc bag along with rubbed in curing salt mixture. Then, and I know this is the hard part, put it into the meat keeper of the refrigerator and ignore it until the cured date of five days later. Honestly, do not look at it, do not fuss with it, leave it alone! Once the cure day arrives you can remove from the refrigerator and roll in corn meal. If using thick cut boneless pork loin chops roll only the outside in the cornmeal then bake.

Provided by salvador1709

Categories     Breakfast

Time P5DT5m

Yield 2 pounds, 10 serving(s)

Number Of Ingredients 3

2 lbs pork loin
3 tablespoons morton's tender quick
3 teaspoons white sugar

Steps:

  • Measure the Morton's Tender Quick and white sugar into a small bowl mix well.
  • Place the meat into the bag or container.
  • Sprinkle the salt/sugar mix onto the meat and rub it inches
  • Now seal the bag or container.
  • Let sit for 5 days in fridge.
  • It does change color a little and there will be a little liquid in the bag but don't worry!
  • Remove the meat.
  • Roll in corn meal.
  • slice and fry.

Nutrition Facts : Calories 196.3, Fat 12.7, SaturatedFat 4.4, Cholesterol 54.4, Sodium 38.1, Carbohydrate 1.3, Sugar 1.3, Protein 18.1

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Top Asked Questions

How to make peameal bacon at home?
Here’s the recipe for a great homemade peameal bacon. Prepare a brine by boiling the water, salt, sugar, pink salt, pickling spice, brown sugar, honey, and garlic together – then allow to cool completely Tip: to cool it faster, use 1.5 liters of water when preparing the brine, then pour in 1 liter of ice water to cool it off.
Is peameal bacon fattening?
Since peameal bacon is a cured boneless pork loin, there is very little fat and this is a super lean cut of meat. After the pork loin roast has been wet cured, it is rolled in corn meal.
How long to bake glazed peameal bacon?
Glazed Peameal Bacon Prep Time: 5 minutes Bake Time: 45 minutes to 1 hour Serves: varies depending on size of the roast, expect three ¼" slices per adult. Ingredients: 1 peamealbaconroast 2 cups brown sugar 1/2 cup orange juice 2 tsp ground mustard Directions: 1. Preheat your oven to 375 degrees. 2. See more result ››
What is a peameal bacon roast?
In either form, it can be thought of as a lean, compact, quick-cooking ham. If your peameal bacon roast is labeled as "ready to eat," that means it's fully cooked and can be sliced and eaten without any further preparation, just like a fully cooked ham. These are quick and easy to put on the table, requiring just 20 to 30 minutes of reheating time.

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