Peameal Bacon

Here's one that sounds rather authentic.recipe archive
This uses boneless loin, which seems to also go by "ribeye loin" or "eye of loin". But another site describes CB as tenderloin, which would be quite a bit different. And it seems like I have heard that CB is made of eye of round, which would fit more with the size that I've seen.

Any ideas, folks?

I sure know what peameal is and I love it. I go up to our cottage on Lake Muskoka in northern Ontario every summer and it's the first thing we buy at the A&P.

It's pickled lean bacon and has no fat at all. It's really Canadian bacon like Smokin said, but I'm not sure it's smoked. It is then coated in corn meal. You heat it in a pan but don't try to crisp it or it will be overdone and tough.

I'll try to find a genuine Canadian pickling recipe for it.

Here it is, Folks...

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.

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