Peameal Bacon Recipe
Peameal Bacon Ingredients
- 5 lbs. boneless pork loin
- 1 gallon distilled or boiled and cooled water
- 3/4 cup kosher salt or 1/2 cup table salt
- 3/4 cup granulated sugar
- 1 tablespoon black peppercorns, whole
- four bay leaves
- 3 crushed garlic cloves
- 2 tsp Prague Powder
- 2 tbsp cornmeal
Peameal Bacon Instructions
- If the boneless pork loin hasn’t previously been cut, remove all but about 1/4-inch of fat.
- Dissolve the distilled water, kosher salt, sugar, peppercorns, garlic, bay leaves, and Prague Powder #1 in a mixing bowl.
- Refrigerate the pork loin in the brine for 5 days, turning it over and stirring the liquid once a day.
- Drain the brine from the meat and discard it. Replace the container with cold tap water and submerge the pork loin in clean water for 2 hours. After 2 hours, dump the water and refill it with clean water, then soak it in the fridge for another 2 hours. You’re desalinating the pork to make it less salty.
- Roll the pork in the cornmeal, pushing down lightly for equal coating.
- Cook and have fun!
Notes:
- There are no nutritional numbers for this recipe since the cook cannot predict how much brine the pork will absorb.
- A Word About Nutritional Information:
- This recipe’s nutritional information is given as a courtesy and is estimated using accessible web ingredient information. It is merely a rough estimate. The nutritional information for any recipe on this site cannot be guaranteed to be accurate.