Peameal Bacon

My Love Affair with Peameal Bacon: A Culinary Journey

As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are both delicious and efficient, and this peameal bacon recipe fits the bill perfectly. It’s a delicious twist on a classic, and the preparation, though requiring some advance planning, is surprisingly straightforward. The deep, savory flavor of the peameal, enhanced by the subtle sweetness of maple syrup, makes it a truly special treat, worthy of a weekend brunch or a weeknight indulgence.

What initially drew me to this recipe was its simplicity. I'm not a professional chef, just a home cook who enjoys creating satisfying meals for my family. The clear instructions, combined with the relatively short cooking time (once the brining is done, of course!), made it feel achievable, even on my busiest days. The beautiful thing about this recipe is its versatility; the final product is incredibly adaptable. I’ve served it in sandwiches, alongside eggs, and even crumbled it over salads for an extra burst of flavour. My children, particularly my picky eater, absolutely adore it.

Beyond its culinary merits, this recipe has a fascinating history. Learning about the origins of peameal bacon, its connection to Toronto's culinary scene, and the unexpected use of cornmeal in its modern preparation, added another layer of enjoyment to the whole experience. It's amazing how a simple dish can connect you to a place and its culture. For me, making this peameal bacon is more than just cooking; it's a journey that starts with the careful brining process and culminates in the satisfying sizzle of the bacon on the griddle. It's a taste of something special, a reminder to savor the little moments and the simple pleasures in life.

I often find myself reflecting on the ease of the recipe and the impressive results. The deep, rich flavour that results from this simple process consistently amazes me, and I cherish the opportunity to share this delightful creation with my family. It's a recipe that has become a cherished part of our culinary traditions, and I hope it becomes a part of yours as well.

The recipe's adaptable nature makes it perfect for experimentation. I've considered adding different spices to the brine, perhaps a hint of smoked paprika or some finely ground black pepper, to explore new flavor profiles. I've also thought about experimenting with different types of meal to coat the bacon – maybe some coarse breadcrumbs for a crispier texture. The possibilities seem endless.

For anyone hesitant about trying this recipe, I urge you to take the plunge. It's easier than you might think, and the rewards are well worth the effort. The delightful balance of sweet and savory, the satisfying crunch, and the overall deliciousness of this peameal bacon will surely leave you wanting more. It's the kind of recipe that becomes a staple in your kitchen, a go-to dish for special occasions and everyday meals alike. So, gather your ingredients, embrace the process, and discover the joy of creating this delightful dish in your own kitchen.

Step-by-step

• 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.