Smoked Peameal Bacon

I did up a pork loin for peameal bacon. Made 8 roasts from
it. Brined for 4 days using this

http://www.epicurious.com/recipes/fo...l-Bacon-368929

At the suggestion of
my B-I-L's brother (he's a butcher) I smoked one of them. It took about 3 1/2
hrs to smoke at 250'F to and internal of 160'F using Hickory for wood (1 pan
full). Then let sit overnight in the fridge.

It changed the texture of
the meat to a firm meat but a quick pan fry later and it was chow time. If you
haven't tried smoking peameal bacon, I suggest you give it a go!!!! http://i2.ifrm.com/16094/67/emo/thumbsup.gif

Very
tasty!!!

HA

you had me at "bacon"....

I am working on this now.mine has been in the brine for 4 days hope to smoke it Monday

I've made this Canadian bacon http://www.nwedible.com/how-to-make-...bacon-at-home/ twice in the last year when the cheap loins go on sale. No cornmeal but that might be something to try. I only have a couple of Big Chief smokers so I finish them in the gas oven. It is excellent, no comparison unless maybe you go to the right butcher. I vacuum seal in good chunks. It lasts great and just barely needs a quick hot fry as you slice it up for breakfast. So good...

From this
http://i1306.photobucket.com/albums/...psvzkppkrr.jpg

To this
http://i1306.photobucket.com/albums/...psinolx7x4.jpg
http://i1306.photobucket.com/albums/...psrg96krwc.jpg
http://i1306.photobucket.com/albums/...pssyp4cdva.jpg

To this. I used the white curing salts, from my butcher, which is why the meat isn't as red. It's a dye anyways.
http://i1306.photobucket.com/albums/...pstzi39gjh.jpg

All this looks great, have never made Peameal. Will have to give it a try.

Oooh my freakin lord that sounds and looks good. I'm trying a store bought one next weekend when I get to my camp.