Text 32258, 89 rader
Skriven 2013-01-04 06:59:42 av Dave Drum (1:261/38)
Ärende: Gourmet 1289
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peameal Bacon
 Categories: Pork, Preserving
      Yield: 4 pounds (1.8 kg)

      3 qt (3 l) cold water
      1 c  (300 g) maple syrup
    2/3 c  (150 g) kosher salt
      2 tb Prague powder #1 cure;
           - (opt)
     10    Peppercorns
      1 tb Mustard seeds
      1    Bay leaf
  4 1/2 lb (2 kg) boneless lean pork
           - loin
  1 1/2 c  (215 g) coarse cornmeal
           +=OR=+
  1 1/2 c  (340 g) dried yellow peas;
           - rough milled in a food
           - processor

  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. Maybe it's
  hockey, maybe it's the separatist thing, or maybe it's
  just a friendly rivalry. Regardless, we love Toronto. 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). 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.

  Peameal is not made with peas anymore. Like most aspects
  of life, ranging from food to plastic, peameal is being
  taken over by corn. We make our peameal with dried yellow
  peas crushed in the processor. The purpose of peas or
  cornmeal is to wick and dry, thus preventing spoilage. You
  will let the meat brine for a minimum of four full days,
  ninety-six hours, in the fridge. It is necessary to have a
  brine injector; they sell them nowadays for under ten
  bucks in big stores.

  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.

  Scoop out a scant 1 cup (200 ml) brine, and use it to load
  the brine injector. 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. Try to distribute the brine evenly over the
  loin. 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. Cover and
  refrigerate for 4 full days.

  Remove the loin from the brine and pat it dry. Then roll
  it in the meal of your choosing. Give it a dayÆs rest,
  uncovered, in the fridge, so the meal and meat form as
  one.

  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 375øF/190øC for about an hour,
  or until it has a core temperature of 140øF/60øC, then
  slice it. 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.

  by Frédéric Morin, David McMillan & Meredith Erickson; The
  Art of Living According to Joe Beef

  Epicurious | November 2011

  Yield: Makes about 4 pounds (1.8 kg)

  MM Format by Dave Drum - 07 January 2012

  Uncle Dirty Dave's Archives

MMMMM

... Indeed, history is nothing more than a tableau of crimes and misfortunes!

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