Peameal Bacon

This will be a short one as there really isn't alot to say about this. June has so nicely covered what it is, where it came from and hinted at its uses. So let me expound a bit more...

In the States you have heard of Canadian bacon, which is basically the same thing as peameal bacon sans peameal...its a cured pork loin, low in fat and really addictive. Well for me anyway. I hear June laughing in the background. Since it is already cured, there really isn't any cooking to be done, however....you will want to serve it warm, soooooo

Frying

Cut into uniform slices and put in a frying pan. If you want to use a bit of butter or oil that's fine, but the key here is low and slow. If you cook it too long, you will, obviously, dry it out. A way around this if you get stuck with your timing of other ingredients is to add some water in the pan when cooking.

Baking

Again since you are just warming it up, theres no pressure here. Set your oven to 325 and put your whole bacon in a shallow pan, fat side up and cook for about 1 1/2 hours (for about 21/2 lbs.). Try coating your bacon with whole grain mustard before going into the oven. Let it rest for 15 -20 minutes before slicing.

Grilling

OK, I'll give you two methods here...Put your bacon on a spit and let it turn over your medium to  heat for an hour and a half. Near the end, brush it with a maple glaze but watch it doesn't burn.
The second if you don't have a spit, or prefer grill marks is to cut the bacon in half length wise and put it on the grill. Cooking at medium for about 20 minutes a side. Then brush the bacon with the maple glaze and cook another 20 minutes turning and glazing often.


Maple Glazed Mixture For 2-1/2 pounds of peameal bacon
1/8 cup maple syrup
1/2 tbsp. lemon juice or vinegar
1/4 tsp. cinnamon


OK now some recipes?


Of course you can cook it for breakfast instead of traditional bacon or sausage for a healthier meal, add it to a hamburger or chicken sandwich or slice it up for your pizza. But the two I would like to share with you are the sandwich and eggs benedict.

OK first...the peameal sandwich

                                                      Ingredients
lots of peameal bacon, fresh kaisers, cheese of choice (I like Swiss, provolone, and especially Havarti but cheddar and well anything is fine) tomatoes, mustard, well lets face it, anything you bloody well want. But lets stick with the basics...meat, bun and cheese.


Either slice the bacon after you have baked or grilled, or slice and fry it, place a minimum 3 slices (although mine looks like a mountain of meat) on your warmed kaiser and add your cheese and anything else you want, and enjoy. For added richness, put a runny fried egg on the top of your bacon. Heaven in your hands.

Eggs Benedict

If you've never had Eggs Benedict you're in for a treat. Although your doctor might suggest you don't eat this everyday. The recipe below is from Chatelaine magazine. I have to admit, when I make this at home every Christmas morning, I use the packaged sauce.....I want to get back to opening my presents after all!!


Ingredients

• 4 English muffins , split in half
• Vegetable oil
• 8 slices of peameal bacon or thick ham slices
• 8 eggs
• 1 tbsp (15 mL) white vinegar
• FOR SAUCE:
• 1 cup (250 mL) unsalted butter
• 3 large egg yolks
• 2 tbsp (30 mL) freshly squeezed lemon juice or tarragon vinegar
• 1 tbsp (15 mL) hot water
• 1/2 tsp (2 mL) salt

1. Preheat oven to 200F (90C). Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too.) Coat a large frying pan with oil and set over medium heat. Add half the peameal and cook until hot and done as you like, 2 to 3 min per side. Then place pieces on muffin halves and return to oven. Repeat with remaining bacon.
2. Fill a wide pot with 2 in. (5 cm) of water and bring to a simmer. Cover until you are ready to poach eggs. For sauce, melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.
3. Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high speed for 1 min. If butter is not hot, reheat. While motor is running, slowly pour warm butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in oven for up to 15 min.
4. Add white vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with 3 more eggs. You'll need to cook eggs in 2 batches. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 2 to 6 min. It's best if yolks are runny.
5. Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water and place an egg on each muffin. Whisk hollandaise and spoon over top. Serve immediately, then repeat poaching and this step for 2 more servings.

Okay okay, so maybe it wasn't that short after all. And hopefully you got something interesting from it, but I will say, that once you've had a silky, juicy slice of peameal bacon in your mouth, not too salty, amazing flavour, you will appreciate the reason I write so much.