Maple Peameal Roast Recipes

COMFORTING CANADIAN MAPLE PEAMEAL ROAST

Steps:

• Preheat oven to 350F.
• Place the fatty side up and score 1 inch diagonal
• Line a baking sheet with tin foil, then place a cooling rack on top, and the roast on the rack.
• Mix the glazing ingredients together and baste the roast, on all exposed sides with 1/2 of the glaze.
• Bake in centre of oven for 30 minutes. Take the roast out the oven, brush the rest of the glaze on the roast and return to the oven.
• Bake for another 30 minutes, or until a thermometer registers 130F.
• If you like more of a crunchy crust, turn the heat up to 400F, and bake the roast for another 10 minutes on an upper rack.
• Rest the roast for 10 minutes before slicing.

MAPLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 350F/180°C.
• Cut six 1-inch slits across roast.
• Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
• Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
• Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
• Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
• Let rest for 5 minutes before slicing.

HOW TO COOK A WHOLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 375F.
• Place peameal bacon roast, skin side up in a baking dish. Score the top of the meat, cutting in about 1/2 inch deep. Make the cuts diagonally, and then cut the same lines at a 90 degree angle.
• Brush the maple syrup on the top of the roast.
• Cover the baking dish with foil.
• Place in the oven and bake for one hour. Remove the foil and continue cooking until the roast reaches an internal temperature of 165F.
• Remove from the oven and and let it rest for 5 minutes.
• Slice and serve.

PEAMEAL BACON

Steps:

• 1. 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.
• 2. 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.
• 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
• 4. 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°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), 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.

PEAMEAL ROAST

Steps:

• Sprinkle the roast with water.
• Sprinkle with both seasonings.
• Roast at 325 degrees Fahrenheit on a broiler pan until meat temperature reaches 175 degrees Fahrenheit.
• Let meat rest for 25 minutes, and slice into quarter inch slices.

MAPLE PEAMEAL ROAST RECIPE

Steps:

• Preheat oven to 350F/180C. Cut three 1-inch slits across the top of roast. Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush one half with basting mixture. Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture. Bake for 50 - 60 minutes, or until a thermometer registers 130F/55C. Let rest for 5 minutes before slicing I prefer to do this indirectly on the bbq with smoke packets. Set up bbq for indirect cooking with temperature maintained at 250F. Please smoke packet over heated burner and allow smoke to start then add roast and smoke for approx 2 hours adding more smoke pouches as needed for the first 1 1/2 hours.