Homemade Peameal Bacon
Shared by: Chef Michael Hunter
Enjoy Chef Michael Hunter’s homemade peameal bacon in your favourite sandwich or alongside easy breakfast or brunch dishes. Use soft kaiser buns with your favourite sandwich toppings like mayonnaise, lettuce, pickles and onions to put together this Ontario sandwich everyone loves.
Prepping Time:
10 minutes
Brine Time:
5 days
# of Servings:
Serves 8
Prepping Time:
10 minutes
Brine Time:
5 days
# of Servings:
Serves 8
Ingredients:
- 2 lb (1 kg) whole boneless Ontario pork loin roast
- 4 cups (1 L) water
- 5 1/2 oz (155 g) salt
- 5 1/2 oz (155 g) granulated sugar
- 1 tbsp (15 mL) peppercorns
- 1 tsp (5 mL) whole cloves
- 2 cups (1 L) cornmeal
Cooking instructions:
- Place pork loin in a deep bowl or container; set aside.
- Whisk together water and salt until salt is dissolved. Stir in peppercorns and cloves. Pour over pork to submerge. Cover and refrigerate for 5 days.
- Remove pork loin from water mixture and pat dry. Discard liquid.
- Place a rack in a baking sheet and set aside. Roll pork loin in cornmeal to coat evenly and place on rack. Place in refrigerator, uncovered overnight.
- Slice pork loin to desired thickness and pan fry or grill until cooked through.
Chef Michael has built his cuisine around the importance of the connection between people and the food we eat, and you can taste his passion in every dish.
Nutritional Information
The following nutritionals are based on one (1) serving:
Calories: 210
Protein: 27g
Sugar: 2g
Fat: 3.5g
Saturated Fat: 1.5g
Cholesterol: 65mg
Sodium: 650mg
Calcium: 10mg
Carbohydrates: 15g
Fibre: 1g
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Homemade Peameal Bacon
Enjoy Chef Michael Hunter’s homemade peameal bacon in your favourite sandwich or alongside easy breakfast or brunch dishes. Use soft kaiser buns with your favourite sandwich toppings like mayonnaise, lettuce, pickles and onions to put together this Ontario sandwich everyone loves.
Servings: 8 people
Calories: 210kcal
Ingredients
- 2 lb whole boneless Ontario pork loin roast
- 4 cups water
- 5 ½ oz salt
- 5 ½ oz granulated sugar
- 1 tbsp peppercorns
- 1 tsp whole cloves
- 2 cups cornmeal
Instructions
- Place pork loin in a deep bowl or container; set aside.
- Whisk together water and salt until salt is dissolved. Stir in peppercorns and cloves. Pour over pork to submerge. Cover and refrigerate for 5 days.
- Remove pork loin from water mixture and pat dry. Discard liquid.
- Place a rack in a baking sheet and set aside. Roll pork loin in cornmeal to coat evenly and place on rack. Place in refrigerator, uncovered overnight.
- Slice pork loin to desired thickness and pan fry or grill until cooked through.