How to Make Peameal Bacon: Dry Cured (Episode 25)

Peameal bacon is an easy gateway meat into the delicious world of charcuterie. With all apologies to the traditional way that Canadians make peameal bacon, we use a dry brine for maximum flavor. We’ll show you how. Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor. We don't give you recipes. We show you how. Check out our fellow collaborators, Two Guys and a Cooler: Equipment and Ingredients to Make Peameal Bacon pork loin (4-5 pounds) Morton's kosher salt organic dark brown sugar Prague powder # 1 (or Instacure # 1) bag of dried split peas a mixing bowl a digital scale medium aluminum pans plastic wrap plastic gloves a vacuum sealer (we prefer LEM vacuum sealers) VacMaster vacuum sealing bags a blender (we prefer a Vitamix) Resources United States Department of Agriculture, Food Safety and Inspection Service Meat Curing and Smoking Recommendations https://www.fsis.usda.gov/wps/portal/... National Center for Home Food Preservation Guide and Literature Review Series: Smoking and Curing https://nchfp.uga.edu/publications/nc... Recipe for Peameal Bacon Cure (2.25% salt by weight, 200 ppm of sodium nitrite) (For 10 pounds) 14.51 grams of Prague powder # 1 or Instacure # 1 102 grams of Morton’s kosher salt 102 grams of organic dark brown sugar Main Steps for Making Peameal Bacon 1. Prepare the cure mixture. 2. Use the digital scale to measure 21.86 grams of cure mixture for each one pound of meat. 3. Prepare a vacuum sealed bag. 4. Add the meat and cure mixture to the bag, close one end with your hand, and shake the meat and mixture to evenly coat the meat. 5. Seal the bag with a vacuum sealer. 6. Allow the cured meat to rest in the bags for 7 days for each inch of depth in the meat. 7. Remove the cured meat from the bags and pat the meat dry with paper towels. 8. Grind the split peas in a blender. 9. Coat the chunks of meat in the ground split peas. 10. Seal the meat into vacuum sealed bags. Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor. We don't give you recipes. We show you how.