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Peameal bacon. Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. [5] It can be sliced and cooked on a grill, griddled or fried; alternately, it can be roasted, then sliced and served. [6]
According to Allan Benton, the producer of the Tennessee hams, bacon, and sausage most heralded by chefs all over the world, bacon should be cooked in the oven on a sheet pan at 350°F for 14 to ...
In Canada, the term bacon on its own typically refers to side bacon. [19] Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. [19] Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas); [19] it is popular in ...
Back bacon is derived from the same cut used for pork chops. [1] It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as eggs Benedict; in the U.K. and Canada it is called back bacon.
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Usually a brined "shoulder butt"/"picnic shoulder" [3] is used for the recipe, but other cuts of bacon are sometimes preferred. [2] However, the bacon used is almost always cured. The traditional curing process is a long process which involves storing the bacon in salt, however, in modern times, mass-produced bacon is cured using brine which is ...
Nothing gets us out of bed faster than the smell of bacon sizzling on a griddle. We love every crispy morsel of this smoky salt-cured pork belly. We love bacon and bacon-wrapped everything.
Peameal bacon, back bacon rolled in cornmeal, known colloquially in the U.S. as 'Canadian bacon' As a release agent to prevent breads and pizza from sticking to their pans when baking [citation needed] As grits [74] [75] [76] As a porridge, such as cornmeal mush, which is often then sliced and grilled [77] [78]