Pea Meal Bacon


Resident Crone
Those who have visited Ontario will understand. I lived there in the 70s, and one thing i miss that I can't get stateside, is pea meal bacon. So every couple years I cure some. A week in the wet brine. A couple days drying in cornmeal. Then sliced for the freezer. But first, breakfast.


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Resident Crone
3 quarts cold water
1 cup maple syrup
2/3 cup kosher salt
2 Tlbs pink salt (Prague powder #1)
10 Peppercorns
1 Tlbs mustard seeds
1 bay leaf

4-5 pound lean boneless pork loin (not tenderloin)
1-2 cups cornmeal

This makes enough cure to cover a 4-5 pound pork loin. Take about 1/2 cup of the brine and inject it into the meat all over. Then put the meat with the rest of the brine in a non-metalic container. Seal it, and put it in the fridge for 5-6 days. Turn occasionally.
After the cure, rinse well and discard the brine. Pat dry, and cover with cornmeal. Bury it in the cornmeal and put it in the fridge UNCOVERED far a day or two to dry.
You can slice it before freezing (I think it makes it easier). Leave a chunk whole for roasting if you wish.

I had a small loin, about 2-3 pounds, and used half the brine in a gallon zip lock bag. It worked great.