California Farm Peameal Bacon
Bacon has gotten too expensive. Bacon is disappearing from the breakfast table, or being replaced with tofu bacon. However, the most expensive bacon, -a delicacy on eggs benedict-, called peameal bacon in Canada and Canadian Bacon in the United States of America, is now less expensive to make than regular bacon.
You can make Canadian bacon at home. Here is the peameal bacon recipe.
California Farm Peameal Bacon
Bacon has gotten too expensive. Bacon is disappearing from the breakfast table, or being replaced with tofu bacon. However, the most expensive bacon, -a delicacy on eggs benedict-, called peameal bacon in Canada and Canadian Bacon in the United States of America, is now less expensive to make than regular bacon.
You can make Canadian bacon at home. Here is the peameal bacon recipe.
Open in Cookpad AppSteps
- 1
Wash pork loin with vinegar, dry, cut in two halves, set side by side on end into crockpot, ceramic weights on top to keep submerged.
- 2
Set pork loins on end in crockpot, ceramic weights on top. Boil 2 quarts water with spices, cool, immerse meat one week at room temperature. Skim off any mold daily.
- 3
After a week, wash with boiling vinegar, dry, put on grill. Coldsmoke overnight at 250F degrees, till internal temperature is 145F degrees.
- 4
Cut thin, 10 grams per slice, 45 slices per pound. Serve four slices per person for breakfast.
- 5
Wrap 4 slices in shrinkwrap, pack 11 wraps per per quart ziplock freezer bag. Press air out. Freeze.
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