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Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. [5] It can be sliced and cooked on a grill, griddled or fried; alternately, it can be roasted, then sliced and served. [6] The brining process makes it nearly impossible to overcook. [7]
In a large container with lid or large bowl, mix together water, kosher salt, honey, brown sugar, bay leaves and black peppercorns and whisk together to dissolve the salt.
In Canada, the term bacon on its own typically refers to side bacon. [18] Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. [18] Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas); [18] it is popular in ...
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
Check out Ree Drummond's herb-roasted pork tenderloin that she calls "ridiculously simple" or the pork tenderloin sandwiches layered with garlic mayonnaise on ciabatta rolls.
Cured uncooked back bacon, sliced. Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. [1]
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