projectile vomit chick wrote:
> On Mon, 17 Oct 2005 12:04:38 -0400, in rec.food.cooking, ~patches~
> > chugged a warm Schlitz and belched
> forth:
>
>>Thanks to the poster who suggested peameal bacon!
>>
>>For the past few days I've been curing my first batch of *real* Canadian
>>bacon aka peameal bacon. This bacon gets its name from the ground peas
>>that provide an outer coating. It is very easy to make but it takes 5
>>days to cure. Peameal bacon is healthier for you because it is leaner.
>> We often have it for dinner in the winter. It is more expensive than
>>regular bacon but more filling so you use less. The stores here seldom
>>put it on special because it is so popular. Making at home will be
>>about 1/2 the cost of store bought or less when I can get the pork
>>tenderloin on sale. Recipe included as per day what I did.
>>
>>Day 1 - Mix 1 tbsp Morton's Tender Quick (curing salt) with 1 tsp sugar
>>for each 1 lb pork tenderloin. Here's a pic of the tenderloin that was
>>almost 1 lb along with the mixed salt & sugar. The mix was rubbed into
>>the pork tenderloin then the pork was sealed in a ziploc and put in the
>>fridge. That's it for 5 days.
>>http://tinypic.com/eq6vcw.jpg - what's needed to make peameal bacon.
>>This is a really small pork tenderloin but will do nicely for experimenting.
>>
>>
>>Today - I added the coating then sliced to fry some up to try. Here's a
>>couple of pics. Note this was a very small pork tenderloin because I
>>was experimenting so the slices are smaller than normal. Peameal is
>>great fried or baked. A small tenderloin like this one would likely be
>>enough servings for at least 2 people with left overs and peameal bacon
>>sandwiches are really good.
>>http://tinypic.com/eq6sts.jpg - coating added
>>http://tinypic.com/eq6uq9.jpg - sliced
>>
>>End result - I'm more than please with the results. At 1/2 the price &
>>great taste peameal bacon will find its way onto our table more often!
>>In the winter this served along with mashed potatoes topped with chili
>>sauce makes wonderful comfort food.
>>http://tinypic.com/eq6w02.jpg
>>
>>
>
>
> What do you weigh now, 500 lbs?

Sorry but she hasn't reached your level yet, and probably never will.