macintob Posted August 7, 2011 Report Share Posted August 7, 2011 New Rocket New Rocket Heres a few pics of the tasty stuff I cooked on my new KK this week. London Broils, Pea Meal Bacon (Canandian Back Bacon), Pork Butt. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 7, 2011 Report Share Posted August 7, 2011 Re: Pea Meal Bacon Sure looks good. What temp and time for your pea meal. Almost looks sous vide. Quote Link to comment Share on other sites More sharing options...
macintob Posted August 7, 2011 Author Report Share Posted August 7, 2011 Re: Pea Meal Bacon 325F for KK and cook until 165F internal temp. Takes about an hour or so. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 7, 2011 Report Share Posted August 7, 2011 Re: Pea Meal Bacon Do you cure your own? Quote Link to comment Share on other sites More sharing options...
macintob Posted August 7, 2011 Author Report Share Posted August 7, 2011 Re: Pea Meal Bacon No they are in the supermarket pre cured, I'm really not sure of the process. It is great with eggs in the morning or on a bun for lunch. The trick is not to overcook it, that way it stays moist and tender. The above temp instructions come right on the package form the grocery. Not sure if they are very popular with you guys in the south? Quote Link to comment Share on other sites More sharing options...
bryan Posted August 8, 2011 Report Share Posted August 8, 2011 Re: Pea Meal Bacon I use this recipe most of the time. Then I slice and fry as needed.(seems like a lot but it goes fast) Peameal Bacon barbecuen.com Pea meal bacon is Canadian bacon which has been cured but not smoked. Rather, it is coated with yellow corn meal. Canadian bacon is cured and smoked pork loins. The process is simple but takes a while and requires close attention to temperature. You may as well do about 25 lbs. as a minimum to make it worth your while. Contributed by: Smoky Trim the boneless pork loins and cut them into 12-14" lengths and chill to 34 degrees in the center. For 25 lbs. make a brine as follows: 2 lbs non iodized salt 1/2 lb. sugar 1/2 oz. saltpeter (potassium nitrate) Dissolve in 3 pints of water Place in a non reactive container large enough to contain the meat and 1 1/3 gallon of water --this includes the 3 pints above. The water should cover the meat by at least an inch. The water must be no higher than 38 degrees F. Using 8 pounds of ice and 3 pints will produce the proper amount of water and temperature. A sterile weight -- a ceramic/porcelain plate weighted with a gallon jug of water will work -- should be placed on top of the meat to hold it down. No part of the meat should be above the water. Maintain the the temperature between 34 & 38 degrees for 3 weeks. On the 5th and 15th day, remove the loins and stir the brine real well. Return the loins oriented oppositely from their original position. After 3 weeks, remove, wash well under warm running water, then wipe dry. Store in a cool dry storage for 2-4 days. Then rub well with fresh yellow corn meal. This can be eaten at once or stored at 34-40 degrees for weeks. Quote Link to comment Share on other sites More sharing options...
macintob Posted August 8, 2011 Author Report Share Posted August 8, 2011 Re: Pea Meal Bacon great info! Quote Link to comment Share on other sites More sharing options...
bryan Posted August 8, 2011 Report Share Posted August 8, 2011 Re: Pea Meal Bacon I use a Prewired Ranco ETC-111000-000W2 in combo with a small fridge for the temp control. viewtopic.php?f=49&t=4346 Quote Link to comment Share on other sites More sharing options...
