 |
| Homemade peameal (sans meal), ready for frying |
So this post has nothing at all to do with brewing, or
even movies from the 1990's, but rather has to do with...bacon. Specifically, the making of the king of all bacons - peameal bacon (aka Canadian bacon, aka back bacon). My Canadian readers, depending on exactly where in Canada they live, will be well aware of this wondrous meat by at least one of three names - in the west it typically goes by the name of "back bacon", although some stores sell it as "Canadian bacon". Out east it is most often sold under the name peameal bacon - so-named as it was historically sold rolled in white bean meal (today corn meal is the norm). Regardless of which name you call it by, it is a wonderful thing - its the bacon you pull out for special events like Mothers Day brunch, or Christmas breakfast, or because you feel like spoiling yourself.
My international readers probably have no idea what I'm talking about - this isn't your classical salted and smoked pork-belly bacon, nor is it the product sold in some US states as "Canadian bacon" - this is a much more refined piece of cured meat; a cross between a corned beef, ham, and classical bacon. It is a brined pork loin, which after brining is typically rolled in either corn meal or white pea meal before cooking. You can slice it thin and serve it with breakfast, or smoke it to make a great sandwich meat, or even slice it thick and fry (or BBQ) it and eat it on a bun. And as with beer, it is easy to make at home, and when "home brewed", yields a product superior to that sold in most stores.
Recipe and all that other fun stuff below the fold...
