![]() ![]() I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375☏ (190☌) for about an hour, or until it has a core temperature of 142☏ (61☌), then slice it. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one. Then roll it in the meal of your choosing. Remove the loin from the brine and pat it dry. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Try to distribute the brine evenly over the loin. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Chill the bacon well, then slice thick or thin, to preference. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices. It is necessary to have a brine injector they sell them nowadays for under ten bucks in big stores. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. We make our peameal with dried yellow peas crushed in the processor. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Pat the pork dry with paper towels and put in the fridge, uncovered, overnight to get a dry surface. Rinse the pork under running water and then soak in cold water for 1 hour, changing the water once. I guess some people also leave the rind on and just slice as is (I'm going to do this next time.I've discovered I like rind on bacon).Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec-joking, joking.Part of the history of Montreal is an overdramatized opposition to Toronto. Put the bag in the refrigerator and let it cure for 10 days, turning the bag every day or two. I did it before smoking, because I wanted more smoke flavor for the bacon itself. Ruhlman suggests slicing the rind off after smoking. Put it in the fridge, and now you've got bacon!!!! Take the slab out, place it in another zip lock bag, and immerse in a cool water bath to cool it quickly. Next, take the bacon out of the fridge and hot smoke it (about 200 degrees) until your therm reads 147. Put it on some sort of drying rack (I use one of the cheapies from walmart used for allowing cookies to cool) and stick it in back in the fridge for 1 day to dry out (form the pellicle). On the 7th day, remove the belly from the bag and wash all the cure off. Once you've done that, throw it in the fridge (36-40 degrees) for 7 days, flipping it over every other day. Place in a 2.5 gallon zip lock bag and sort of fold up the sides so that the liquid that exudes from the belly is in constant contact with the meat (will take a bit of folding, the bag will be much larger than the belly). ![]() Make the coating as evenly as possible on both sides so the whole thing has a nice coating (including the rind). Simply mix up all the ingredients for the cure (it will be a sort of yellow slurry) and spread it all over the pork belly, making sure to get under all the nooks and crannies and on the sides as well. pink salt (a curing salt, not the Hawain stuff) Of course, it's copyright Michael Ruhlman and you can check out more great cured meat recipes in his wonderful book Charcuterie.Ģ t. slab of this and I have to say it was the best bacon i've ever 'et. ![]()
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