Thanks to the poster who suggested peameal bacon!
For the past few days I've been curing my first batch of *real* Canadian bacon aka peameal bacon. This bacon gets its name from the ground peas that provide an outer coating. It is very easy to make but it takes 5 days to cure. Peameal bacon is healthier for you because it is leaner. We often have it for dinner in the winter. It is more expensive than regular bacon but more filling so you use less. The stores here seldom put it on special because it is so popular. Making at home will be about 1-2 the cost of store bought or less when I can get the pork tenderloin on sale. Recipe included as per day what I did.
Ping: PatchesI think this is how I reach you, Patches. Just wanted to let you know that I...
Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was almost 1 lb along with the mixed salt & sugar. The mix was rubbed into the pork tenderloin then the pork was sealed in a ziploc and put in the fridge. That's it for 5 days. This is a really small pork tenderloin but will do nicely for experimenting.
Today - I added the coating then sliced to fry some up to try. Here's a couple of pics. Note this was a very small pork tenderloin because I was experimenting so the slices are smaller than normal. Peameal is great fried or baked. A small tenderloin like this one would likely be enough servings for at least 2 people with left overs and peameal bacon sandwiches are really good.
End result - I'm more than please with the results. At 1-2 the price & great taste peameal bacon will find its way onto our table more often! In the winter this served along with mashed potatoes topped with chili sauce makes wonderful comfort food.
