Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: bbqchef on January 21, 2012, 09:40:55 PM

Title: Making bacon.. Part 2
Post by: bbqchef on January 21, 2012, 09:40:55 PM

I got bit by the homemake bacon bug... made belly bacon (streaky bacon for those of you up north or in the UK) so I thought I'd do the American version of Canadian bacon (real Canadian bacon is "peameal bacon" because it's rolled in cornmeal before frying). It used to be rolled in crushed dried peas hence the name.

Although you can dry-cure the bacon, the authentic version calls for a wet brine.




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Title: Re: Making bacon.. Part 2
Post by: TentHunteR on January 23, 2012, 08:06:25 PM

I'm watching this one too! ;D