Wayne Boatwright wrote:
> On Fri 29 Jul 2005 03:10:49p, MOMPEAGRAM wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Fri 29 Jul 2005 05:34:13a, Shaun aRe wrote in rec.food.cooking:
> >>
> >>>
> >>> "Monsur Fromage du Pollet" > wrote in message
> >>> ...
> >>>> If it is Bean and bacon soup...Why do you start out with a ham bone?
> >>>
> >>> isn't the term 'bacon' often used for any cuts of cured pork? Besides,
> >>> there's 'bacon' there in your recipe anyway ',;~}~
> >>
> >> No. In the US, bacon means bacon. Other cuts are referred to
> >> individually; e.g., ham (assumed cured/smoked, otherwise "fresh ham"),
> >> smoked pork chops, smoked hocks, etc. One might, in fact, include
> >> bacon and ham in the same recipe.
> >>
> >> --
> >> Wayne Boatwright *=BF*
> >> ____________________________________________
> >>
> >> Give me a smart idiot over a stupid genius any day.
> >> Sam Goldwyn, 1882-1974
> >>
> >>
> >> ---
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> >>
> > Except for Canadian Bacon. Which some folks confuse with peameal bacon.
> > They are not the same.
>
> Except for the cornmeal, what is the difference between Canadian bacon and
> peanmeal bacon? Canadian bacon I can usually take or leave. I would
> practically kill for peameal bacon.


http://www.alliedkenco.com/data/recipes/peameal.htm

Peameal Bacon is similar to Canadian Bacon. It is cured but not smoked.
Peameal Bacon is made from pork loins weighing 12-14 Lb. They are
trimmed of all the fat and the bones are removed. The term peameal
comes from the ground yellow peas with which the bacon was originally
coated. This ensured better curing and shelf life and avoided bacterial
problems. Over the years this tradition was changed to cornmeal, due to
the availability of corn.

You may buy boneless loins from your butcher shop, which are about 8
Lb. or so. Some supermarkets sell 4 Lb. loins that are half loins.
These loins are sometimes pumped with marinades, water or other
liquids. They should not be used in the recipes listed below, as the
liquid level present in them will affect the curing process. Be sure to
ask for a loin that has not been pumped.

The meat is then cured in a brine solution or by dry rub. After curing
the loins are coated with yellow cornmeal, sliced and fried.
---

Sheldon