As a PhD scientist I love that you list your sources for key info like nitrate concentrations! It gives your methods credibility, which is key when food safety is at stake. Great content on dry cure methods, thanks for sharing with us.

@OurFinalFreezer

3 жыл бұрын

Awesome! This channel is definitely made for scientists and engineers. BG's background infuses an electrical engineering perspective into our videos. Some people love it. 😃

I am from Southern Ontario & my grandfather was a butcher sausage maker peameal bacon was one of his specialties. I have tried wet brines & recently tried your dry cure I have to say I am impressed, this is my new go to receipe. No more wet brines.

@OurFinalFreezer

2 жыл бұрын

Done and done! ✅😃

Thanks for this great recipe. This is the best recipe I have found on the internet - simple, easy to follow, no need to bother with brine cooking, short time to cure. After 8 days of storage in the fridge, I opened the bag with the pork loin and had two slices of fried bacon with the egg for a breakfast- just amazing !!! I signed for your chanel to try the other recipes.

@OurFinalFreezer

2 жыл бұрын

Thank you so much! Enjoy and feel free to let us know what you think.

love not having to smoke but, rather just cure, and eat. i love peameal bacon.

@OurFinalFreezer

3 жыл бұрын

BG likes peameal bacon more than me, but he kind of won me over with his new way of cooking it. He kind of fries and steams now Much better than just frying it, which can dry it out.

Hello from the Philippines. I learned more from you classroom style videos then other videos out there on utube. The salt ratios you provide are a huge help. Please make more content.

@OurFinalFreezer

9 ай бұрын

Will do!

Great video! I grew up and live in Western New York 10 minutes from the Southern Ontario border. My mom was originally from Welland Ontario before marrying my dad, so we always had the cultural 'delicacies' from Canada and specifically that region, so I grew up eating peameal bacon and LOVED it as a kid. As a grown up I went searching for it and found that it's sold in most butcher shops around here, but being that I like to try scratch making things, I Googled and found out how easy it is to make (and at least about 1/3 the cost!) I've been wet brining it for years and actually have a 2.5lb chub curing now which led me to search out new info to sate my appetite while I wait the 4-5 days. And so I came across your video, and wish I had before I wet brined, but whole loins are on sale this week, so I'll have plenty of pork to experiment with! Looking forward to trying it, thanks again for the video and recipe!

@OurFinalFreezer

Жыл бұрын

Thank you for sharing your story! Good luck!

Dry cure is the only way I cure. It is perfect for peameal bacon, chicken, steaks and anything porky. It just gives a more accurate result. Nice to see you use split peas. The traditional way to make it.

@OurFinalFreezer

Жыл бұрын

Excellent! Thanks for watching 😃

Awesome video !

@OurFinalFreezer

3 жыл бұрын

Thank you for watching!

@tomek5513.

3 жыл бұрын

@@OurFinalFreezer Thank you, really brought me home, as I am living in Canada these days.

Excellent recipe family loved it one question. Left over cure can be stored or discarded?

@OurFinalFreezer

2 ай бұрын

You should discard it. Good question!

pea meal on a bun is a classic in ontario

@OurFinalFreezer

3 жыл бұрын

Mmm-hmmm. We haven't had that yet, but someday!

@JeremyMacDonald1973

2 жыл бұрын

I find the sandwich fine and all but nothing particularly special. I actually think Peameal Bacon is at its best in dishes like Eggs Benedict or just replacing streaky bacon for breakfast. What really sticks out to me with peameal bacon is that it tends to be a tasty juicy piece of meat, presumably because of the brining process, cut even though it has very little fat. Basically an easy way to feel less guilty about that somewhat indulgent breakfast you are wolfing down.

Also good to add to a BLT for some extra meat.

@OurFinalFreezer

11 ай бұрын

Excellent idea 💡

As an American I got so excited seeing this video in my feed. I was literally going "Wait ?!?!? This is possible to try and make at home?!?! If I ever get the chance to visit Canada, I'd plan my day around trying local food than sight seeing lol

@OurFinalFreezer

8 ай бұрын

I hope you try to make it yourself! Enjoy and let us know how it goes!

@zw246

8 ай бұрын

@@OurFinalFreezer absolutely will !! Thank you for posting ! I can’t wait to try. It’s the closest I can get to the market in Toronto.

Picked up 2 Big loins at Costco today to give this a try

@OurFinalFreezer

3 жыл бұрын

Good luck! Let us know how it goes!

@buttnugget2900

3 жыл бұрын

How did it go?

@dannycunniff3072

3 жыл бұрын

Wow, this was an easy one and my Canadian wife says I nailed it, thanks for the how to

@OurFinalFreezer

3 жыл бұрын

Excellent! Glad you found us!

I have done a lot of brining pork chops, back bacon, bellies etc. Wet brining has been left in the dust years ago. It is just not as good as dry brining. Good video.

@OurFinalFreezer

Жыл бұрын

Thank you!

👍👍😊

Do I need to cut the meet into pieces or can I keep one long loin intact?

@OurFinalFreezer

Жыл бұрын

You can make it whatever size you want. We keep it in small chunks and then cut it when we're ready to cook it.

Hi there, how do I measure the pork loin for the dry brine time ? Do I measure the width or the height? The pork loin I bought was 11 lbs. After trimming 7.5 lbs then I cut it into 8 pcs. Thus making the depth around 2 inches, width 5 inches and a height of 2.5 inches. Help if you can please.

@OurFinalFreezer

2 жыл бұрын

In this case, the measurements that matter are the thickness and depth 2"/2.5". Splitting that in half (because the cure is penetrating from all sides) means that the meat needs to cure for 7-9 days. To be safe, go for 9 days and make sure the refrigerator temperature is 38 deg F.

@toddeldon

2 жыл бұрын

@@OurFinalFreezer Thank you so much, kind of figured that it should be that but wanted to be sure. Your recipe works like a charm. Good stuff mate!

@OurFinalFreezer

2 жыл бұрын

Thank you! Glad you enjoyed!

I think you should have sifted the dust out of the pea-meal so the more granular chunks stick

@OurFinalFreezer

2 жыл бұрын

That's a good idea. Thanks for the tip!

There should be no problem halving this mix for 5lb of loin, correct?

@OurFinalFreezer

3 жыл бұрын

Yep, that should be fine

Question... Why not add the cure mixture per piece of meat? New sub.

@OurFinalFreezer

2 жыл бұрын

Hmmm... We had the cure mixture per block of meat. Do you mean adding the cure mixture per slice of meat?

@ForgetU

2 жыл бұрын

@@OurFinalFreezer Not per slice but per unit (4 pieces). If I remember you had 4 pieces of meat and treated as a whole unit instead of individual pieces. Thanks.

@OurFinalFreezer

2 жыл бұрын

Oh, I see. Yes, you can cure the pieces individually as small as you wish.

As a Canadian I've literally never eaten or known anyone who has eaten peameal bacon....someone gave me a chunk of it...and this is why I'm here trying to figure out how to cook it lol. Turns out I'm in the wrong spot as I have it ready to cook just want to cook it. It's like in a roast form so to me it's strange.

@ForgetU

2 жыл бұрын

Try slicing meat against the grain, then fry like any bacon.

@dobiebloke9311

2 жыл бұрын

Paul Webber - I'm from the States, NY, and even tho I've never had Peameal Bacon, I will soon, but I don't really understand why it is a 'thing'. I suppose if I do so (which I soon will), I'll probably better understand it, as a 'process', I suppose.

Dude you gotta cook that like a roast. 325f for 50-60 min then rest and slice mmm😊🇨🇦 Then make your sandwiches

@OurFinalFreezer

7 ай бұрын

That works too! We'll have to try it and see how it stacks up to pan frying.

The only thing is that it's cured pork loin. So my question is, do you call any cut of pork that has been cured bacon?

@OurFinalFreezer

6 ай бұрын

Calling this peameal bacon is really a colloquialism, because there's three sections on the hog that are called bacon: belly bacon, jowl bacon, and peameal bacon. Ham is cured as well, but it's not called ham bacon. I would really only call belly and jowl meat that is cured "bacon," because it's alternating layers of fat and muscle. Everything else that's cured on the hog should be called something else. Great question!

OFFreezer - Thank you for the explanation, finally. For years, as Canadians tend to whisper the 'P' sound of 'Peameal' bacon, I have finally heard it said (even being no farther away than NY) as rather than 'Female Bacon', which for years, is how I heard it said, not at all understanding what was meant, now I hear it as 'Peameal' bacon, as meant in the Canadian way. You Canadian's need to learn to pronounce your 'P's, with a bit more authority, being one theory, just to 'Piss you off', with no ambiguity. Otherwise, I thank you for the vid. It seems you are using 'chamber' style vacuum bags, and not the 'rip off' Foodsaver 'channel' type. It always hurts me when the 'Foodsaver bag', costs me more than the food that I am putting the effort into vacuum sealing, for whatever reason. If you have a source, I am looking for a continuous 'hollow' roll of between 10 or 11 inches wide, being a 2 to 3 hundred feet long spool, being of 3 to 4 mil thick. I've been looking for a decent deal on such a thing for years, but apparently, I don't properly understand the algorithm. I have more questions for later, as I am about to attempt my first 'Canadian' bacon, being smoked in the 'Back Bacon' sense, but I'll get to the 'Female' bacon, in a bit.

@OurFinalFreezer

2 жыл бұрын

This is the brand we use now, they have been the best quality so far. www.vacmasterfresh.com/bags-rolls/suction-bags-rolls/full-mesh-rolls/ The longest rolls I've seen have been 50', not 100'+.

Mixing pounds and grams is confusing and probably a source for errors. Stick to one of the two. I would prefer grams and kilos as it is much simpler. Otherwise, great videos.

@OurFinalFreezer

3 жыл бұрын

Thanks!

'Canadian bacon' is not peameal you get out of here with that nonsense. 'Canadian bacon' is just thin cut ham.... Futher insulted that you remove the fat.

@OurFinalFreezer

3 жыл бұрын

Canadian bacon is specifically made out of the "back bacon" which is the pork loin, not the leg... which is where ham comes from. The thickness of the cut doesn't dictate what kind of bacon or ham a product is, it's based on what cut of the animal it is. As for the fat... I normally love keeping all of the fat on a cut of meat, but for peameal bacon. Thanks for the enthusiasm!