How To Cook Peameal Bacon - How To Cook. Fill the pan with a small amount of oil. The roast has been rolled in corn meal for a long time, but the name has remained the same.
How to Cook a Peameal Bacon Roast
The pig loin roast is rolled in corn meal after it has been wet cured. I like to make cuts into the meat about 1/2 inch deep. Take a sharp knife to score the top of the pork roast. Peameal bacon is a boneless, cured pig loin with very little fat, making it a particularly lean cut of meat. Meanwhile, bacon that has been opened but not cooked may only last around 1 week in the refrigerator and up to 6 months in the freezer. Generally, unopened bacon can last up to 2 weeks in the refrigerator and up to 8 months in the freezer. Peameal gets its name from the fact that cured pig loins used to be rolled with powdered dried yellow peas decades ago. Place the roast in a baking dish with the skin side facing up. You have two options for cooking it: Slice it and griddle it for a minute on each side (for thin slices), or bake it for approximately an hour at 375f (190c), or until the core temperature reaches 142f (61c), then slice it.
Bacon / by the verymeaty team. Remove the bacon from the skillet once it has turned brown and is slightly crispy. Place the canadian bacon pieces in the oil and fry for two minutes on each side. Fill the pan with a small amount of oil. Meanwhile, bacon that has been opened but not cooked may only last around 1 week in the refrigerator and up to 6 months in the freezer. I like to make cuts into the meat about 1/2 inch deep. On the stovetop, heat a pan to medium heat. Peameal bacon is a boneless, cured pig loin with very little fat, making it a particularly lean cut of meat. Take a sharp knife to score the top of the pork roast. Remove the bacon from the skillet once it has turned brown and is slightly crispy. The pig loin roast is rolled in corn meal after it has been wet cured.
