Peameal Bacon
A Canadian style of cured unsmoked back bacon coated in cornmeal.
Ingredients
- 100 ounces water divided
- 3/4 cup Kosher salt
- 2/3 cup maple syrup
- 1/3 cup brown sugar
- 1 tsp black peppercorns lightly cracked with the side of a knife
- 1 Tbsp yellow mustard seed
- 3 bay leaves
- 1 star anise
- 1 4 lb. pork loin roast
- 2 cups cornmeal
Instructions
- combine 1 quart of the water with the salt, sugar, syrup, and spices. SImmer just long enough to dissolve the salt and sugar.
- Combine with the remaining water to quickly chill to lukewarm or cooler temperature
- Submerge the pork loin in the brine. Use a plate or similar weight to keep it below the surface of the brine. Refrigerate for 6 days
- After 6 days in the brine, remove the loin and pat dry
- Put a thick layer of cornmeal in a rimmed cookie sheet or other rimmed dish large enough to contain the pork loin. Roll the pork loin in the cornmeal, sprinkling more on top and pressing it into the surface of the loin. Make sure a good layer of cornmeal adheres to the entire surface of the loin
- Let air-dry on a rack in the refrigerator for one day.
- Slice thin and pan-fry for sandwiches, or cut a crosshatch pattern into the top and roast whole.
