Cured Meats
Maple Cured Bacon – Part 2
Just over 10 days ago, we began the process of crafting Maple Cured Bacon. Now, it’s time to take it out of the refrigerator, give it a final preparation, and get it ready for cooking. There are three main methods for cooking this bacon: The pork belly you refrigerated 10 days ago should now have […]
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Maple Cured Bacon – Part 1
Indulge in the savory delight of home-cured maple bacon, crafted with expertise honed over 15 years of mastering the art of bacon curing. With a background in commercially producing bacon for retail sale, I’ve perfected the process to bring out the finest flavors and textures in every slice. Utilizing the equilibrium curing method (Comminuted Sausage […]
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Peameal Bacon / Back Bacon
Peameal bacon, also known as Canadian bacon or back bacon, is a type of cured pork originating from Canada. Unlike traditional bacon made from pork belly, peameal bacon is made from lean pork loin, which is trimmed, cured, and rolled in cornmeal (historically, it was rolled in ground yellow peas, hence the name “peameal”). This […]
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