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FROM SCRATCH RECIPES

HOMEMADE PEAMEAL BACON

By Hip Hip Gourmet

Canada's iconic breakfast food.

ADD, ADD, ADD

half the water and all of the brining ingredients to a large pot over medium heat

SIMMER, SIMMER, SIMMER

for 5 minutes and then remove it from the heat

ADD, ADD, ADD

the rest of the water to the pot, give it a good stir and then allow it to cool completely

PLACE, PLACE, PLACE

the pork loin into a large ziploc bag and then pour in the cooled brine. Put it in the fridge for 5 days

DISCARD, DISCARD, DISCARD

the brine, rinse the loin in cold water and then pat it dry with clean paper towel

POUR, POUR, POUR

the yellow cornmeal into a baking sheet and then use your hands to press it into the poin loin and rub it all over the surface

WRAP, WRAP, WRAP

the pork loin tightly in plastic wrap then return it to the fridge for 1 hour before slicing/cooking

SLICE, SLICE, SLICE

it up into your desired sized thick slices using a sharp knife

COOK, COOK, COOK

your homemade peameal bacon in some oil for a few minutes per side

Try it in a sandwich (like all of Toronto) and thank me later!

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