Perky Peameal Bacon Sandwich Recipes

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.

PERKY PEAMEAL BACON SANDWICH

Steps:

• Heat your pan to medium.
• Melt a little butter or margarine.
• Cook the peameal bacon until both sides are done, about 5 - 6 minutes.
• Turn on oven broiler.
• Mix 2-3 tbsp butter or margarine with 1/2 tbsp garlic powder (adjust to your taste--we like lots of garlic flavour).
• Spread garlic mixture on sliced buns.
• Broil the buns until golden brown.
• Put buns on a plate and top with the bacon, sliced tomato, mayo, mustard, salt and pepper to taste.
• Yum !