For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon. This bacon gets its name from the ground peas that provide an outer coating. It is very easy to make but it takes 5 days to cure. Peameal bacon is healthier for you because it is leaner. We often have it for dinner in the winter. It is more expensive than regular bacon but more filling so you use less. The stores here seldom put it on special because it is so popular. Making at home will be about 1/2 the cost of store bought or less when I can get the pork tenderloin on sale. Recipe included as per day what I did.
Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was almost 1 lb along with the mixed salt & sugar. The mix was rubbed into the pork tenderloin then the pork was sealed in a ziploc and put in the fridge. That's it for 5 days. http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon. This is a really small pork tenderloin but will do nicely for experimenting.
Today - I added the coating then sliced to fry some up to try. Here's a couple of pics. Note this was a very small pork tenderloin because I was experimenting so the slices are smaller than normal. Peameal is great fried or baked. A small tenderloin like this one would likely be enough servings for at least 2 people with left overs and peameal bacon sandwiches are really good. http://tinypic.com/eq6sts.jpg - coating added http://tinypic.com/eq6uq9.jpg - sliced
End result - I'm more than please with the results. At 1/2 the price & great taste peameal bacon will find its way onto our table more often! In the winter this served along with mashed potatoes topped with chili sauce makes wonderful comfort food. http://tinypic.com/eq6w02.jpg
On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~ <[email hidden]> chugged a warm Schlitz and belched forth:
Quoted message said:
Thanks to the poster who suggested peameal bacon!
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon. This bacon gets its name from the ground peas that provide an outer coating. It is very easy to make but it takes 5 days to cure. Peameal bacon is healthier for you because it is leaner. We often have it for dinner in the winter. It is more expensive than regular bacon but more filling so you use less. The stores here seldom put it on special because it is so popular. Making at home will be about 1/2 the cost of store bought or less when I can get the pork tenderloin on sale. Recipe included as per day what I did.
Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was almost 1 lb along with the mixed salt & sugar. The mix was rubbed into the pork tenderloin then the pork was sealed in a ziploc and put in the fridge. That's it for 5 days. http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon. This is a really small pork tenderloin but will do nicely for experimenting.
Today - I added the coating then sliced to fry some up to try. Here's a couple of pics. Note this was a very small pork tenderloin because I was experimenting so the slices are smaller than normal. Peameal is great fried or baked. A small tenderloin like this one would likely be enough servings for at least 2 people with left overs and peameal bacon sandwiches are really good. http://tinypic.com/eq6sts.jpg - coating added http://tinypic.com/eq6uq9.jpg - sliced
End result - I'm more than please with the results. At 1/2 the price & great taste peameal bacon will find its way onto our table more often! In the winter this served along with mashed potatoes topped with chili sauce makes wonderful comfort food. http://tinypic.com/eq6w02.jpg
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon. This bacon gets its name from the ground peas that provide an outer coating. It is very easy to make but it takes 5 days to cure. Peameal bacon is healthier for you because it is leaner. We often have it for dinner in the winter. It is more expensive than regular bacon but more filling so you use less. The stores here seldom put it on special because it is so popular. Making at home will be about 1/2 the cost of store bought or less when I can get the pork tenderloin on sale.
Peameal bacon is made from pork *loin*, NOT tenderloin... big, BIG difference!
Peameal bacon is exactly, precisely the same as Canadian bacon, but peameal bacon is not smoked, that's all, and that's why the coating, to prevent mold... it's been nigh a hundred years since actual peas were used, for a long, long time now, since Europeans found the New World maize, peameal bacon has been coated with cornmeal. Personally I think peameal bacon really sucks, without being smoked it tastes like, well salt[period] Canadian bacon is far better.
~patches~ chugged a warm Schlitz and belched forth:
Quoted message said:
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon.
Naturaly this is untrue, they are not the same, Canadian bacon is smoked, peameal is not smoked.
Quoted message said:
What do you weigh now, 500 lbs?
Nah, probably an emaciated waif... that scuz she shows in those fercocktah pics she claims are hers looks inedible even by Biafra victims... that sludge she calls chicken stock looks exactly like what one would find in a NYC subway terlit hasn't been flushed in weeks... even has the same viscous lumps what appears to be the perfunctory coagulated TP... I think I saw a tampon string in one jar.
On 17 Oct 2005 11:58:56 -0700, in rec.food.cooking, "Sheldon" <[email hidden]> chugged a warm Schlitz and belched forth:
Quoted message said:
projectile vomit chick said:
~patches~ chugged a warm Schlitz and belched forth:
Quoted message said:
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon.
Naturaly this is untrue, they are not the same, Canadian bacon is smoked, peameal is not smoked.
Quoted message said:
What do you weigh now, 500 lbs?
Nah, probably an emaciated waif... that scuz she shows in those fercocktah pics she claims are hers looks inedible even by Biafra victims... that sludge she calls chicken stock looks exactly like what one would find in a NYC subway terlit hasn't been flushed in weeks... even has the same viscous lumps what appears to be the perfunctory coagulated TP... I think I saw a tampon string in one jar.
Sheldon
*snork*
Sheldon, you are the main reason I keep reading this group.
On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~ <[email hidden]> chugged a warm Schlitz and belched forth:
Quoted message said:
Thanks to the poster who suggested peameal bacon!
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon. This bacon gets its name from the ground peas that provide an outer coating. It is very easy to make but it takes 5 days to cure. Peameal bacon is healthier for you because it is leaner. We often have it for dinner in the winter. It is more expensive than regular bacon but more filling so you use less. The stores here seldom put it on special because it is so popular. Making at home will be about 1/2 the cost of store bought or less when I can get the pork tenderloin on sale. Recipe included as per day what I did.
Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was almost 1 lb along with the mixed salt & sugar. The mix was rubbed into the pork tenderloin then the pork was sealed in a ziploc and put in the fridge. That's it for 5 days. http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon. This is a really small pork tenderloin but will do nicely for experimenting.
Today - I added the coating then sliced to fry some up to try. Here's a couple of pics. Note this was a very small pork tenderloin because I was experimenting so the slices are smaller than normal. Peameal is great fried or baked. A small tenderloin like this one would likely be enough servings for at least 2 people with left overs and peameal bacon sandwiches are really good. http://tinypic.com/eq6sts.jpg - coating added http://tinypic.com/eq6uq9.jpg - sliced
End result - I'm more than please with the results. At 1/2 the price & great taste peameal bacon will find its way onto our table more often! In the winter this served along with mashed potatoes topped with chili sauce makes wonderful comfort food. http://tinypic.com/eq6w02.jpg
What do you weigh now, 500 lbs?
Sorry but she hasn't reached your level yet, and probably never will.
Nah, probably an emaciated waif... that scuz she shows in those fercocktah pics she claims are hers looks inedible even by Biafra victims... that sludge she calls chicken stock looks exactly like what one would find in a NYC subway terlit hasn't been flushed in weeks... even has the same viscous lumps what appears to be the perfunctory coagulated TP... I think I saw a tampon string in one jar.
I think you have her cooking confused with yours. If anyone would know about cooking like you describe above it would be you swill maker.
"JohnHancock" <[email hidden]> wrote in message news:uyV4f.11454$MN6.2723@fed1read04...
Quoted message said:
projectile vomit chick said:
On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~ <[email hidden]> chugged a warm Schlitz and belched forth:
Quoted message said:
Thanks to the poster who suggested peameal bacon!
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon. This bacon gets its name from the ground peas that provide an outer coating. It is very easy to make but it takes 5 days to cure. Peameal bacon is healthier for you because it is leaner. We often have it for dinner in the winter. It is more expensive than regular bacon but more filling so you use less. The stores here seldom put it on special because it is so popular. Making at home will be about 1/2 the cost of store bought or less when I can get the pork tenderloin on sale. Recipe included as per day what I did.
Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was almost 1 lb along with the mixed salt & sugar. The mix was rubbed into the pork tenderloin then the pork was sealed in a ziploc and put in the fridge. That's it for 5 days. http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon. This is a really small pork tenderloin but will do nicely for experimenting.
Today - I added the coating then sliced to fry some up to try. Here's a couple of pics. Note this was a very small pork tenderloin because I was experimenting so the slices are smaller than normal. Peameal is great fried or baked. A small tenderloin like this one would likely be enough servings for at least 2 people with left overs and peameal bacon sandwiches are really good. http://tinypic.com/eq6sts.jpg - coating added http://tinypic.com/eq6uq9.jpg - sliced
End result - I'm more than please with the results. At 1/2 the price & great taste peameal bacon will find its way onto our table more often! In the winter this served along with mashed potatoes topped with chili sauce makes wonderful comfort food. http://tinypic.com/eq6w02.jpg
What do you weigh now, 500 lbs?
Sorry but she hasn't reached your level yet, and probably never will.
You mean she hasn't dropped to his level or vomitus either.
