Peameal Bacon it is a type of unsmoked bacon. It is made from fat-free pork loin, cured in brine with salt, sugar and some seasonings, brushed with maple syrup and wrapped in ground yellow peas. It can be sliced and grilled, fried or baked. Served in breads or as a main dish. Yellow pea flour adds a crunchy touch to the peameal bacon.

Cooked peameal bacon has a mild flavor reminiscent of ham when compared to traditional smoked bacon. It is consumed for breakfast, lunch or dinner, served directly or as an ingredient in another dish.

The name peameal comes from the dried yellow peas that were placed next to the meat to remove excess moisture and help preserve it for longer. O peameal bacon it is rarely more common in the Ontario region.

Ingredients

1kg Pork loin
20g salt
10g sugar
3g ground mustard
2g black pepper
1g cloves
3g type 1 curing salt (6.25% of nitrite and 93.75% of salt)

Peameal bacon topping

maple syrup (or molasses);
crushed yellow peas (or corn flour);

Preparing peameal bacon

Mix all the ingredients with the meat;
Pack in a plastic bag or container and refrigerate for 3 days;
Remove from the refrigerator and brush maple syrup (honey or molasses) on the meat;
Coat the meat in ground herb or corn flour;
Leave it in the fridge for one night for the peel to dry;
Slice and fry in a frying pan with olive oil;
Serve with bread, as a snack, or with a meal as the main meat.