Making Peameal Bacon!

pork loin

🥗Healthier: turkey loin

💰Cheaper: pork shoulder

Turkey loin is leaner, while pork shoulder is less expensive.

cornmeal

🥗Healthier: ground oats

💰Cheaper: flour

Ground oats provide a healthier coating, while flour is more economical.

Introduce the dish and explain the process of making peameal bacon.

Brine the pork loin in a mixture of salt, spices, and maple syrup for about five days.

Simmer the brine ingredients (salt, Prague powder, mustard seeds, bay leaves, cloves, peppercorns, and maple syrup) on the stove until dissolved, about five minutes.

Cut the pork loin into three pieces if using an eight-pound loin, or in half for a four-pound loin.

Place the pork loin pieces in a container, ensuring they are submerged in the brine, and cover it before refrigerating for five days.

After five days, remove the pork loin from the brine and pad it dry with paper towels.

Roll the dried pork loin in yellow coarse cornmeal until evenly coated.

Fry the coated pork loin in a skillet until browned, ensuring it cooks through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens