Comments on: Homemade Peameal Bacon

By: salar

salar — Tue, 11 Mar 2014 15:55:56 +0000

Stan – thank you, I’m always happy to read that we were able to help spread a little taste of Canada around the world!

By: Stan lebiednik

Stan lebiednik — Tue, 11 Mar 2014 15:53:22 +0000

We used to go to canada a lot and always brought back pea meal bacon. Because of the hassle going through customs now, I decided to make my own using your recipe. This is better than any peameal bacon we used to buy over there. Excellent and easy to make.thankyou,stan

By: salar

salar — Fri, 28 Feb 2014 12:49:58 +0000

Hi Ernest – I’ve never tried smoking the loin after rolling it in corn meal, but I have smoked the cured loin without the coating to 140, then cut it up and gave it a quick sear on each side – turns out great like that. I’m not exactly sure how the corn meal coating would do in the smoker, but the best way to see is to try both ways and see which way you like better. Smoking times will be identical with and without the coating, cut a piece in half and see what happens. Good luck!

By: Ernest

Ernest — Fri, 28 Feb 2014 01:57:27 +0000

After rolling in corn meal can you smoke the loin? Or does this mess up the coating?

By: salar

salar — Sat, 22 Feb 2014 15:59:15 +0000

Sandra – I’m glad it turned out well for you and was able to give you a taste of back home!

By: Sandra

Sandra — Sat, 22 Feb 2014 15:53:41 +0000

Just tried the one I made from this recipe, thank you I’m A ontario girl living in North Carolina for 15 years, so I was very happy to find this!

By: salar

salar — Thu, 12 Sep 2013 17:42:13 +0000

No problem! Hope it brings back a little memory of home!

By: Jim S

Jim S — Thu, 12 Sep 2013 13:32:50 +0000

Thanks for this. I am an ex-Pat Ontarian living on the west coast where this bacon is for some unknown reason unavailable and I miss it terribly. Definitely on my ToDo list for this Fall.

By: salar

salar — Sun, 08 Sep 2013 17:41:14 +0000

Jean: Awesome – I like this one and I need to make it again – it’s one of the easiest cured meats to make. Let me know how it turns out!

By: salar

salar — Sun, 08 Sep 2013 17:40:43 +0000

Ron, with the timing I listed the brine definitely went to the middle of the loin as I could see it was an even colour throughout. If you need to cure it in a shorter timeframe, then injecting into the middle will allow you to do that.