Canada has all of that food stuff and more!! i wanted to give up my US citizenship and friends talked me out of it, fishing, hunting, the way of life is old school, very european, which is great to me. Toronto is the safest place,cleanest,and friendlyist place i have ever been in!! it has the best of everything in the world!! 😊❤
Thanks for this! Looks great! As a fellow Canuck I love real peameal bacon, which I buy regularly. And making your own looks fun, I’m going to give it a try. PS it might be helpful to show how it’s coated in the peameal (or cornmeal) after brining too.
Great video, exactly what I was looking for. The first few youtube videos I watched they all smoked the pork which looked good, but this is the peameal bacon I love.
I guess I should explain how to do it! You would take the weight of the water and the meat combined, so say 1 kilo of meat and 1 kilo of water would give you 2000 grams total. If you wanted a 2% salt amount in the meat you would add 2% of that total weight in salt to the brine, so 2000 x .02 gives you 40 grams of salt. For the curing salt, you would add .25% of the total weight so you would multiply 2000 X .0025, and get 5 grams of curing salt for the brine. The end result is an average of 2% salt in the meat as it will equalize with the brine in the water and never get any saltier. You may have to make several small 500 gram pieces of meat till you find the salt level you like best, but after that, you can hit that mark every time without fail.
You did a good job in explaining Equilibrium brine, I thought the Equilibrium method was dry and not with liquid. Of course, I have been watching other youtubers. Such as The Old Fat Guy, and Duncan Henry.
@@CarnivoreConfidential Personally I Dry Brine just about everything these days. It for me seems to concentrate the flavors of the meat more than wet brining as I am not adding water to the meat, which not only dilutes the meat juices but also pulls some of the compounds in the meat out into the brining water. With a dry brine, you still get some of the fluids purging out of the meat but you're not replacing them with water. I especially like Bacon dry-brined!! When I dry-brine, I vacuum package the meat and cure. By doing that I don't have to overall the meat as the brine is always in contact with the meat since there is no air in the package.
Are these the ratios you recommend or is it just an illustration? My girlfriend loves peamael bacon but often finds it too salty, so I was looking to make some on the less salty side.
If you do an Equlibriam Brine, you will not have to soak out the extra salt and you can leave it in the brine till you want to mess with it again as it will not get any saltier than you have made the brine to let it! It is a much more precise way to do it and you get the added benefit of deciding the salt level you want and you get it every time! So much more control over the finished product! It will need to cure a bit longer as you don't have nearly as much salt in the brine and there is less pressure on the meat to take in the salt, but you have more control than you get by making a more saturated brine and then having to deal with excess salt in the meat. By using Cure # 1 you have 4 weeks to get back to the pork and if you need to you can do that without any concerns of salt level.
I've been trying to tell people the difference between "Canadian Bacon" and actual peameal bacon for a long time now, I hope you have better luck than I have.
Thank U . I wondering if the Chef that I was working with knew this. I would love to try this. I had tried smoke Canadian Bacon tho. So cute to see your dog's face.. Beautiful
Forgive my ignorant question. But after you took it out from the Brine did you cook it? From your video it appears that you just took it out on the Brine and then sliced it up?
It's not an ignorant question ... yes, I did cook a slice to taste it and, it was delicious but in the interest of time ... I edited it out of the video ... (my wife said it was too long) :(
As a born and raised Canadian, I have always referred to this as back bacon or interchangeably with ham. Even though it’s not the same as ham. However, I have never, EVER, EVERRRRRRRRRRRRRR heard a person, in my entire life, EVER say “peameal” bacon. Like. At least where I’m from in Canada that’s NOT a thing. So there must be regional differences.
Where in Canada are you from? The use of peameal (Corn meal actually) is because the pork is an off-putting colour when it comes out of the brine (Kinda grey) until you cut it (it's a beautiful pinkish colour on the inside). It adds nothing to the flavour. I'm from Ontario ... maybe, as you say .... it's a regional "thing". Thanks for dropping by.
I thought the same thing but to each their own. I don’t let my dogs in the kitchen but you also won’t see me eating potluck dinners just because of this. Great information, though and I am going to try this! Thank you.
@@CarnivoreConfidential You've got TWO of those impressive beasts running about. I thought it was cute when the loin gets uncovered and one of them just so happen to saunter in and have a look (sniff really) at what's going on. Typical. Dogs KNOW when something tasty is happening and will take up station hoping for a share. Love it.
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Canada has all of that food stuff and more!! i wanted to give up my US citizenship and friends talked me out of it, fishing, hunting, the way of life is old school, very european, which is great to me. Toronto is the safest place,cleanest,and friendlyist place i have ever been in!! it has the best of everything in the world!! 😊❤
I have lived in the Greater Toronto Area for 45 years and ... I agree with you Sir!
Just as long as you stay away from the "safe injection" sites....three years ago...maybe a bit safe, but today? Nope.
Along with butter, bacon is one of those essentials in life. Thanks, Dougie for this guide.
It really is!😍
Thanks for this! Looks great! As a fellow Canuck I love real peameal bacon, which I buy regularly. And making your own looks fun, I’m going to give it a try. PS it might be helpful to show how it’s coated in the peameal (or cornmeal) after brining too.
Sounds great! Hope you enjoy :)
Great video, exactly what I was looking for. The first few youtube videos I watched they all smoked the pork which looked good, but this is the peameal bacon I love.
Thanks for dropping by :)
I guess I should explain how to do it! You would take the weight of the water and the meat combined, so say 1 kilo of meat and 1 kilo of water would give you 2000 grams total. If you wanted a 2% salt amount in the meat you would add 2% of that total weight in salt to the brine, so 2000 x .02 gives you 40 grams of salt. For the curing salt, you would add .25% of the total weight so you would multiply 2000 X .0025, and get 5 grams of curing salt for the brine. The end result is an average of 2% salt in the meat as it will equalize with the brine in the water and never get any saltier. You may have to make several small 500 gram pieces of meat till you find the salt level you like best, but after that, you can hit that mark every time without fail.
Thank you for doing the math for me Mike ... I appreciate it and will use this info the next time I make bacon ... stay hungry :)
You did a good job in explaining Equilibrium brine, I thought the Equilibrium method was dry and not with liquid. Of course, I have been watching other youtubers. Such as The Old Fat Guy, and Duncan Henry.
@@CarnivoreConfidential Personally I Dry Brine just about everything these days. It for me seems to concentrate the flavors of the meat more than wet brining as I am not adding water to the meat, which not only dilutes the meat juices but also pulls some of the compounds in the meat out into the brining water. With a dry brine, you still get some of the fluids purging out of the meat but you're not replacing them with water. I especially like Bacon dry-brined!! When I dry-brine, I vacuum package the meat and cure. By doing that I don't have to overall the meat as the brine is always in contact with the meat since there is no air in the package.
Are these the ratios you recommend or is it just an illustration? My girlfriend loves peamael bacon but often finds it too salty, so I was looking to make some on the less salty side.
If you do an Equlibriam Brine, you will not have to soak out the extra salt and you can leave it in the brine till you want to mess with it again as it will not get any saltier than you have made the brine to let it! It is a much more precise way to do it and you get the added benefit of deciding the salt level you want and you get it every time! So much more control over the finished product! It will need to cure a bit longer as you don't have nearly as much salt in the brine and there is less pressure on the meat to take in the salt, but you have more control than you get by making a more saturated brine and then having to deal with excess salt in the meat. By using Cure # 1 you have 4 weeks to get back to the pork and if you need to you can do that without any concerns of salt level.
Awesome info Mike ... Thx very much ...
growing up in niagara falls ny - we always went over the bridge to get pea meal bacon - so delicious !! I miss it as i moved away many many years ago.
Easy to make ... try it for yourself ...
Thx for commenting :)
I've been trying to tell people the difference between "Canadian Bacon" and actual peameal bacon for a long time now, I hope you have better luck than I have.
Thank U . I wondering if the Chef that I was working with knew this. I would love to try this. I had tried smoke Canadian Bacon tho. So cute to see your dog's face.. Beautiful
Try it
@@CarnivoreConfidential 😎👍
I will do this, but first comment has to be how loving you are to your fur baby.
😊 thank you
Forgive my ignorant question. But after you took it out from the Brine did you cook it? From your video it appears that you just took it out on the Brine and then sliced it up?
It's not an ignorant question ... yes, I did cook a slice to taste it and, it was delicious but in the interest of time ... I edited it out of the video ... (my wife said it was too long) :(
Peameal on a soft kaiser with Dijon mustard, it doesn't get any better than that. Peameal also makes the best eggs benny IMHO.
Indeed ... thanks for your comments :)
Good vid I was gonna dry cure some, but now iM doing it your way👍 Thanks
Thank you for the comment. :)
White or brown sugar? Thanks
Brown
I only add bay leaves, peppercorns and cloves for mine.
Hey ... nuthin but love here. You do you :)
As a born and raised Canadian, I have always referred to this as back bacon or interchangeably with ham. Even though it’s not the same as ham.
However, I have never, EVER, EVERRRRRRRRRRRRRR heard a person, in my entire life, EVER say “peameal” bacon. Like. At least where I’m from in Canada that’s NOT a thing. So there must be regional differences.
Where in Canada are you from? The use of peameal (Corn meal actually) is because the pork is an off-putting colour when it comes out of the brine (Kinda grey) until you cut it (it's a beautiful pinkish colour on the inside). It adds nothing to the flavour. I'm from Ontario ... maybe, as you say .... it's a regional "thing". Thanks for dropping by.
@@CarnivoreConfidential Alberta!
I had a stop watchng when hd washed his hands without soap and kept drying them on the same dirty kitchen towel. Yuck!
Keep the frogged dog out of the videos when your doing food!!!!
I'm NOT sorry for showing love to my dogs. IF YOU'RE UNCOMFORATBLEWITH THAT, PLEASE FEEL FREE TO MOVE ALONG.
I thought the same thing but to each their own. I don’t let my dogs in the kitchen but you also won’t see me eating potluck dinners just because of this. Great information, though and I am going to try this! Thank you.
@@CarnivoreConfidential 👍😊
@@CarnivoreConfidential You've got TWO of those impressive beasts running about. I thought it was cute when the loin gets uncovered and one of them just so happen to saunter in and have a look (sniff really) at what's going on. Typical. Dogs KNOW when something tasty is happening and will take up station hoping for a share. Love it.
@@Darthbelal Thank you for dropping by ... stay hungry friend