In North American nation ( Canadian) this is often referred to as “peameal bacon”, with the peameal coming back from dried yellow peas that originally were ground into meal and packed round the meat to preserve it.
Today the “peameal” has been replaced by Indian meal. Canadian bacon is un-cooked, and un-smoked.
Due to the brining, the results are a juicy and succulent with a sweet, nutty and slightly salty flavor.
Typically serving would be slices, that require a fast sear in a very frypan or grill for the classic Canadian wayside treat “Peameal on a Bun”.
This is to not be confused with what’s oversubscribed within the America as “Canadian Bacon”.
“Canadian Bacon” oversubscribed in grocers within the America is not REAL Canadian bacon. Americanized Canadian bacon is typically formed spherical, processed, preserved and typically pre-sliced able to eat meat product that’s almost like ham
Peameal isn’t created with peas any longer. Like most aspects of life, starting from food to plastic, peameal is being taken by corn. we have a tendency to create our peameal with dried yellow peas crushed within the processor. the aim of peas or Indian meal is to wick and dry, therefore preventing spoilage. you’ll let the meat brine for a minimum of 4 full days, cardinal hours, within the icebox. it’s necessary to possess a brine injector; they sell them today for underneath 10 greenbacks in huge stores
- 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
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.
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.
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.
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.
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