Let's Make Peameal Bacon

A huge thank you to ‪@GlenAndFriendsCooking‬ for helping me choose a recipe and method in making my very 1st brine. Peameal bacon, is one of my all time favorite meats to enjoy on a great sandwich or with a slice of quiche. I've watched many tutorials but found yours to be the easiest to follow. I'm really looking forward to sampling what you called, "Authentic Canadian Bacon" and sure hope that it lives up to its reputation. I guess I will find out in 5 or 6 days ☺
Please go have a look at Glen's channel. He has huge selection of videos to choose from and 17 years of experience as a content creator on TH-cam. I've listed his video from four years ago below, which has helped inspire me to make my own peameal bacon.
• Canadian Makes Canadia...
Wet Brining Using Equilibrium Brining Method
Ingredients Used:
3.528 kg - Pork Loin
3 L - Water
1 Tbsp - Prague Powder #1 (Very Important - See my notes below)
1/2 C - Coarse Salt (Very Important - See my notes below)
1 1/2 Tbsp - Peppercorns
1 1/2 Tbsp - Mustard Seeds
5/6 - Bay Leaves
5 - Crushed Garlic Cloves
6 - Whole Cloves
3/4 C - Maple Syrup (Dark)
Wet Brining Using Equilibrium Brining Method (A Ratio Of:)
The weight of the Prague Powder #1 should be: 0.25 % of the total weight of meat and water combined.
The weight of the Salt should be: 2% of the total weight of the meat and water combined.
WARNING: Please do your own research on the use of the following: meat curing; wet brining; equilibrium brining method; and any percentages used for the equilibrium brining method. Always follow any safety precautions established by your local governance bodies that oversee all regulations for the above noted items.
This is a personal recipe that I am using for myself and it will be consumed by only me. You are solely responsible to observe all rules and regulations set out by your local governing bodies for safe food consumption.
Method Used:
Add all ingredients to 1 L (That you removed from the 3 L total) of water to a pot or large saucepan. Set aside the remaining 2 L of water. Bring to a simmer and let steep for 10 to 15 minutes. This will ensure all the salt is dissolved and the seasoning is well blended.
Pour the heated liquid into the remaining 2 L of water that was set aside. Allow the brine to cool in the fridge until it reaches fridge temperature, before adding the pork loin to the brine.
Make sure the pork loin is fully submerged under the brine and weight it down if necessary.
Cover and refrigerate for 4 to 6 days, turning the pork loin over once per day until it is done curing.
#preserving #brine #porkloin #cooking
(DISCLAIMER) Opinions expressed here are educational content - not professional advice. Please do your due diligence with additional research, or consult an expert.