Pea Meal Bacon

I have been missing Pea Meal Bacon for so long.... and finally found a recipe that it spot on. Next time I will use slightly less salt that called for (I used kosher salt). This was incredible, and I absolutely can't wait to make it again! I will try the back bacon version some other time. Just a note you have to have prague powder which I could only find on amazon. 

MAPLE-CURED CANADIAN BACON AND PEAMEAL BACON RECIPE

This recipe is based on the Maple-Cured Canadian Bacon Recipe by SeriousEats.com.

INGREDIENTS

• 1 gallon water, divided (3.78 litres, divided)
  • Or, 1 quart water and 6 pounds of crushed ice
• 1 C kosher salt
• 1 C maple syrup (Grade A Dark Color Robust Flavor recommended)
• 1/3 C light brown sugar
• 2 tsp pink salt (Prague Powder #1)
• 4 bay leaves
• 3 medium cloves garlic, smashed
• 1 Tbsp black peppercorns
• 1 piece of pork loin, 4–5 pounds

For peameal bacon, you’ll also need about 1 C cornmeal, for rolling.

INSTRUCTIONS

Brine the pork loin

• In a saucepan, combine 1 quart of water, the salt, sugar, syrup, the pink salt, bay leaves, garlic cloves, and peppercorns.
• Bring brine to a boil, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat.

• Pour the brine into a large container and add the cold water or ice create 1 gallon of liquid. Before adding the pork loin, temp the brine to be sure it is at or below 40°F (4°C).
• Submerge the pork loin in the brine, weighing it down with a plate if necessary to keep it submerged.

• Refrigerate the pork in the brine for 3 days.
• After 3 days, pour out the brine and refill the container with fresh cold water. Allow the pork loin to soak in the fresh water for 30 minutes.

• Remove the pork loin from the water and pat it dry with paper towels.

For peameal bacon

• Roll the loin in cornmeal.