Pickled pork loin covered with cornmeal...

These seem to be becoming more popular here (Ontario), I see them more often
at the grocery stores. I don't know for sure but I'm guessing they are of
southern origin?

They are dirt cheap, and I figured it might go well on a bun with some
mustard for work lunches.

There are no instructions on the package, but I assume they are usualy
grilled?

On Aug 1, 10:59*am, "Peter" > wrote:
> Pickled pork loin covered with cornmeal...
>
> These seem to be becoming more popular here (Ontario), I see them more often
> at the grocery stores. *I don't know for sure but I'm guessing they are of
> southern origin?
>
> They are dirt cheap, and I figured it might go well on a bun with some
> mustard for work lunches.
>
> There are no instructions on the package, but I assume they are usualy
> grilled?

I can't imagine it.

Wouldn't the cornmeal crust get soggy, packaged with the meat?

What we Midwesterners LOVE, are pork tenderloin sandwiches.

They are a a piece of pork loin, tenderized by hand or mechanically,
dipped in beaten egg and then in very fine cracker crumbs, and deep
fried. We eat them on a large hamburger-style bun with mustard and
dill pickle slices (usually), although some people add onion and
tomato. Never ketchup, in my world, although I suppose some people do
that. ;-)

N.

Peter wrote:
> Pickled pork loin covered with cornmeal...
>
> These seem to be becoming more popular here (Ontario), I see them more often
> at the grocery stores. I don't know for sure but I'm guessing they are of
> southern origin?
>
> They are dirt cheap, and I figured it might go well on a bun with some
> mustard for work lunches.
>
> There are no instructions on the package, but I assume they are usualy
> grilled?
>
>
>
>
Yuck! I've lived in the south my entire life and never even heard of
pickled pork with cornmeal. Not sure what it would taste like even.

"Peter" > wrote in message
...
> Pickled pork loin covered with cornmeal...
>
> These seem to be becoming more popular here (Ontario), I see them more
> often at the grocery stores. I don't know for sure but I'm guessing they
> are of southern origin?
>
> They are dirt cheap, and I figured it might go well on a bun with some
> mustard for work lunches.
>
> There are no instructions on the package, but I assume they are usualy
> grilled?

I suspect you are talking about marinated pork tenderloin?


--
Old Scoundrel

(AKA Dimitri)

Nancy2 wrote:

> What we Midwesterners LOVE, are pork tenderloin sandwiches.


I've had them. Iowa has, IMHO, the best ones. Whenever we found
ourselves in Iowa, we stuffed as many pork chops into our little RV
freezer as it could hold. We usually bought them at country butcher shops.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Aug 1, 12:06*pm, "Dimitri" > wrote:
> "Peter" > wrote in message
>
> ...
>
> > Pickled pork loin covered with cornmeal...
>
> > These seem to be becoming more popular here (Ontario), I see them more
> > often at the grocery stores. *I don't know for sure but I'm guessing they
> > are of southern origin?
>
> > They are dirt cheap, and I figured it might go well on a bun with some
> > mustard for work lunches.
>
> > There are no instructions on the package, but I assume they are usualy
> > grilled?
>
> I suspect you are talking about marinated pork tenderloin?
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

There's lots of that Armour adulterated (injected) stuff around here,
but I've never seen it covered with cornmeal.???

N.

On Aug 1, 1:38*pm, Janet Wilder > wrote:
> Nancy2 wrote:
> > What we Midwesterners LOVE, are pork tenderloin sandwiches.
>
> I've had them. Iowa has, IMHO, the best ones. Whenever we found
> ourselves in Iowa, we stuffed as many pork chops into our little RV
> freezer as it could hold. We usually bought them at country butcher shops..
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Henry's Cafe over in western Iowa, by Honey Creek. To die for.

N.

"Dimitri" > wrote in message
...
>
> "Peter" > wrote in message
> ...
>> Pickled pork loin covered with cornmeal...
>>
>> These seem to be becoming more popular here (Ontario), I see them more
>> often at the grocery stores. I don't know for sure but I'm guessing they
>> are of southern origin?
>>
>> They are dirt cheap, and I figured it might go well on a bun with some
>> mustard for work lunches.
>>
>> There are no instructions on the package, but I assume they are usualy
>> grilled?
>
> I suspect you are talking about marinated pork tenderloin?
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)


I am not. It is pickled pork covered in cornmeal ;-)

"Nancy2" > wrote in message
news:3d9d15f5-9040-4606-ac04-


> Wouldn't the cornmeal crust get soggy, packaged with the meat?

Well, I would think so too, but hey, I had to ask ;-)

I shall snap a photo of one for posting. They are cheap (probably for a
reason) so I'll pick one up for a test.

On Fri, 1 Aug 2008 11:59:01 -0400, "Peter" > wrote:

>Pickled pork loin covered with cornmeal...
>
>These seem to be becoming more popular here (Ontario), I see them more often
>at the grocery stores. I don't know for sure but I'm guessing they are of
>southern origin?
>
>They are dirt cheap, and I figured it might go well on a bun with some
>mustard for work lunches.
>
>There are no instructions on the package, but I assume they are usualy
>grilled?
>

Otherwise known as peameal bacon. They are sweet pickled pork loins
rolled in cornmeal. (They used to be rolled in ground yellow peas,
hence the name but are now almost always rolled in cornmeal).
Our neighboUrs to the South often call it Canadian Bacon.
Since there is little to no fat marbling, it can be quite dry if
overcooked.
It is quite cheap right now because there is a major glut of pork
products on the Ontario market.

Ross.

[quote='Peter[_6_];1165218']Pickled pork loin covered with cornmeal...

Homemade Canadian bacon (peameal) This site might help to explain


Cold, Hard Football Facts.com: Homemade Canadian bacon (peameal)

Peter > wrote:
> Pickled pork loin covered with cornmeal...
>
> These seem to be becoming more popular here (Ontario), I see them
> more often at the grocery stores. I don't know for sure but I'm
> guessing they are of southern origin?
>
> They are dirt cheap, and I figured it might go well on a bun with some
> mustard for work lunches.
>
> There are no instructions on the package, but I assume they are usualy
> grilled?

Never heard of it. The only pickled pork I ever see is jarred pigs feet and
there's no cornmeal involved.

Jill

On Sat 02 Aug 2008 04:16:38a, jmcquown told us...

> Peter > wrote:
>> Pickled pork loin covered with cornmeal...
>>
>> These seem to be becoming more popular here (Ontario), I see them
>> more often at the grocery stores. I don't know for sure but I'm
>> guessing they are of southern origin?
>>
>> They are dirt cheap, and I figured it might go well on a bun with some
>> mustard for work lunches.
>>
>> There are no instructions on the package, but I assume they are usualy
>> grilled?
>
> Never heard of it. The only pickled pork I ever see is jarred pigs feet
> and there's no cornmeal involved.
>
> Jill
>
>

At least at one time, pickled pork was often found in New Orleans cooking.
This was usually the butt or shoulder. It was used as a form of curing
instead of smoking. Covered in cornmeal and sliced fairly thin, it was
often fried as a breakfast meat, somewhat akin to Canada's peameal bacon,
though one should not confuse the two. In Germany (without the cornmeal),
it's commonly cooked with sauerkraut.

--
Wayne Boatwright
-------------------------------------------
Saturday, 08(VIII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
-------------------------------------------

On Aug 1, 5:40*pm, wrote:
> On Fri, 1 Aug 2008 11:59:01 -0400, "Peter" > wrote:
> >Pickled pork loin covered with cornmeal...
>
> >These seem to be becoming more popular here (Ontario), I see them more often
> >at the grocery stores. *I don't know for sure but I'm guessing they are of
> >southern origin?
>
> >They are dirt cheap, and I figured it might go well on a bun with some
> >mustard for work lunches.
>
> >There are no instructions on the package, but I assume they are usualy
> >grilled?
>
> Otherwise known as peameal bacon.

I have not been looking but why would anyone want to sell peameal
bacon with a name like pickled pork loins. I would have thought that
using the name peameal bacon (even at a 'sale' price) would have a
better profit margin.

John Kane Kingston ON Canada


>They are sweet pickled pork loins
> rolled in cornmeal. (They used to be rolled in ground yellow peas,
> hence the name but are now almost always rolled in cornmeal).
> Our neighboUrs to the South often call it Canadian Bacon.
> Since there is little to no fat marbling, it can be quite dry if
> overcooked.
> It is quite cheap right now because there is a major glut of pork
> products on the Ontario market.
>
> Ross.

On Aug 1, 4:40*pm, wrote:
> On Fri, 1 Aug 2008 11:59:01 -0400, "Peter" > wrote:
> >Pickled pork loin covered with cornmeal...
>
> >These seem to be becoming more popular here (Ontario), I see them more often
> >at the grocery stores. *I don't know for sure but I'm guessing they are of
> >southern origin?
>
> >They are dirt cheap, and I figured it might go well on a bun with some
> >mustard for work lunches.
>
> >There are no instructions on the package, but I assume they are usualy
> >grilled?
>
> Otherwise known as peameal bacon. They are sweet pickled pork loins
> rolled in cornmeal. (They used to be rolled in ground yellow peas,
> hence the name but are now almost always rolled in cornmeal).
> Our neighboUrs to the South often call it Canadian Bacon.
> Since there is little to no fat marbling, it can be quite dry if
> overcooked.
> It is quite cheap right now because there is a major glut of pork
> products on the Ontario market.
>
> Ross.

Oh, I like Canadian bacon - but have never seen it with cornmeal
around it - and I thought it was smoked, not pickled.

N.

On Mon, 4 Aug 2008 11:25:44 -0700 (PDT), Nancy2
> wrote:

>On Aug 1, 4:40*pm, wrote:
>> On Fri, 1 Aug 2008 11:59:01 -0400, "Peter" > wrote:
>> >Pickled pork loin covered with cornmeal...
>>
>> >These seem to be becoming more popular here (Ontario), I see them more often
>> >at the grocery stores. *I don't know for sure but I'm guessing they are of
>> >southern origin?
>>
>> >They are dirt cheap, and I figured it might go well on a bun with some
>> >mustard for work lunches.
>>
>> >There are no instructions on the package, but I assume they are usualy
>> >grilled?
>>
>> Otherwise known as peameal bacon. They are sweet pickled pork loins
>> rolled in cornmeal. (They used to be rolled in ground yellow peas,
>> hence the name but are now almost always rolled in cornmeal).
>> Our neighboUrs to the South often call it Canadian Bacon.
>> Since there is little to no fat marbling, it can be quite dry if
>> overcooked.
>> It is quite cheap right now because there is a major glut of pork
>> products on the Ontario market.
>>
>> Ross.
>
>Oh, I like Canadian bacon - but have never seen it with cornmeal
>around it - and I thought it was smoked, not pickled.
>

I think a lot depends on which part of the country you are in. Some
back bacon is smoked. Peameal bacon is not.
I just did a quick Google search and, believe it or not, there is a
company in Troy, Michigan called The Real Canadian Bacon Company.
Here's a link to their story.
http://tinyurl.com/62j9wm
Cut & pasted from the site:
"Smokeless and tender, this product is sweet pickle-cured and rolled
in a traditional golden cornmeal coating, maintaining the processing
tradition of real Canadian peameal bacon."
However, I also clicked on the 'Shopping' link and just about had a
coronary event. Those guys are robbers. One 2.5 lb. chub of Real
Canadian Bacon is priced at $49.95 plus delivery charges!
Like I said in my original post, it's quite cheap right now because
there is a glut of pork on the Ontario market. It was on special a
week or so ago and I bought a couple slabs at $1.99 per lb.
Now, to add even more confusion to the product, because I like the
smoked flavour, I smoke some of the peameal bacon I buy, using a
combination of cherry and mulberry wood.

Ross.