I never heard of peameal bacon until I read about it here. From what
I've read on the web, what Americans think of as Canadian bacon is
described as "imposter bacon" by Canadians.

It sounds good, but very expensive , (over $25 per pound, shipped from
Canada).

It looks kind of like fresh or brined pork loin.

Brined or smoked meats are available here in meat stores They have
smoked, brined, and fresh ham and pork loin (sometimes called Polish
bacon). They're more expensive than anything you can find in large
supermarkets, worth every penny, but nowhere near $25 per pound.


I'd be glad to pay more for something that's extra special, but not for
something I could find freshly made a few miles away. (Plus, I'd be
supporting a local business person). : - )

Has anyone compared them?

Thanks.

" wrote:

> I never heard of peameal bacon until I read about it here. From what
> I've read on the web, what Americans think of as Canadian bacon is
> described as "imposter bacon" by Canadians.
>
> It sounds good, but very expensive , (over $25 per pound, shipped from
> Canada).

We sure don't pay that much for it here in Canada. It's more like $6-7 per
pound.

wrote:

> I never heard of peameal bacon until I read about it here. From what
> I've read on the web, what Americans think of as Canadian bacon is
> described as "imposter bacon" by Canadians.
>
> It sounds good, but very expensive , (over $25 per pound, shipped from
> Canada).
>
> It looks kind of like fresh or brined pork loin.

Peameal bacon is cured but not smoked pork loin. After curing it is
rolled in cornmeal then sliced thin or sliced thick depending on your
preference, and fried or you can bake the whole piece. It is easily
made yourself as already discussed in the peameal bacon thread.

>
> Brined or smoked meats are available here in meat stores They have
> smoked, brined, and fresh ham and pork loin (sometimes called Polish
> bacon). They're more expensive than anything you can find in large
> supermarkets, worth every penny, but nowhere near $25 per pound.
>
>
> I'd be glad to pay more for something that's extra special, but not for
> something I could find freshly made a few miles away. (Plus, I'd be
> supporting a local business person). : - )
>
> Has anyone compared them?
>
> Thanks.
>

On Wed, 16 Nov 2005 23:20:54 -0500, Dave Smith wrote:

> We sure don't pay that much for it here in Canada. It's more like $6-7 per
> pound.
>
Ouch

--

Practice safe eating. Always use condiments.

On Thu 17 Nov 2005 12:03:53a, Thus Spake Zarathustra, or was it sf?

> On Wed, 16 Nov 2005 23:20:54 -0500, Dave Smith wrote:
>
>> We sure don't pay that much for it here in Canada. It's more like $6-7
>> per pound.
>>
> Ouch

Like ham, however, it goes a long way.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

ROTE:
I never heard of peameal bacon until I read about it here. From what
I've read on the web, what Americans think of as Canadian bacon is
described as "imposter bacon" by Canadians.
**It sounds good, but very expensive , (over $25 per pound, shipped
from
Canada).
**It looks kind of like fresh or brined pork loin.
Brined or smoked meats are available here in meat stores They have
smoked, brined, and fresh ham and pork loin (sometimes called Polish
bacon). They're more expensive than anything you can find in large
supermarkets, worth every penny, but nowhere near $25 per pound.
I'd be glad to pay more for something that's extra special, but not for
something I could find freshly made a few miles away. (Plus, I'd be
supporting a local business person). * : - )
Has anyone compared them?
Thanks.--------------------------------------------
RESPONSE: I live only less than half hour from canada/detroit border and
have never heard of peameal bacon either till now also.
Went online to ck. out prices cheapest I found was $33.95 for 2 pounds.
Will read up how to make it my self. Interesting all the years living
that close to Windsor Canada and just now learning this.

I buy peameal bacon once in awhile, it's no big deal,,,,thinly sliced pork
with cornmeal coating,,,,,but no more than 5 bucks a lb.........I wouldn't
pay more. not worth it.

> wrote in message
ps.com...
>I never heard of peameal bacon until I read about it here. From what
> I've read on the web, what Americans think of as Canadian bacon is
> described as "imposter bacon" by Canadians.
>
> It sounds good, but very expensive , (over $25 per pound, shipped from
> Canada).
>
> It looks kind of like fresh or brined pork loin.
>
> Brined or smoked meats are available here in meat stores They have
> smoked, brined, and fresh ham and pork loin (sometimes called Polish
> bacon). They're more expensive than anything you can find in large
> supermarkets, worth every penny, but nowhere near $25 per pound.
>
>
> I'd be glad to pay more for something that's extra special, but not for
> something I could find freshly made a few miles away. (Plus, I'd be
> supporting a local business person). : - )
>
> Has anyone compared them?
>
> Thanks.
>

Flat rate ground shipping is $20 per order, hence the extra high cost.
Without s&h it comes to about $16-$17 per pound. I don't live within
driving distance.

On 16 Nov 2005 19:13:19 -0800, "
> wrote:

>I never heard of peameal bacon until I read about it here. From what
>I've read on the web, what Americans think of as Canadian bacon is
>described as "imposter bacon" by Canadians.
>
> It sounds good, but very expensive , (over $25 per pound, shipped from
>Canada).
>
> It looks kind of like fresh or brined pork loin.
>
>Brined or smoked meats are available here in meat stores They have
>smoked, brined, and fresh ham and pork loin (sometimes called Polish
>bacon). They're more expensive than anything you can find in large
>supermarkets, worth every penny, but nowhere near $25 per pound.
>
>
>I'd be glad to pay more for something that's extra special, but not for
>something I could find freshly made a few miles away. (Plus, I'd be
>supporting a local business person). : - )
>
>Has anyone compared them?
>
>Thanks.

I make my own...$1.99 for pork loin..five days in brine..Very simple
to make.

~patches~ wrote:

>
> > It looks kind of like fresh or brined pork loin.
>
> Peameal bacon is cured but not smoked pork loin. After curing it is
> rolled in cornmeal then sliced thin or sliced thick depending on your
> preference, and fried or you can bake the whole piece. It is easily
> made yourself as already discussed in the peameal bacon thread.

It is rolled in peameal. Hence the name.

Wayne Boatwright wrote:

> >> We sure don't pay that much for it here in Canada. It's more like $6-7
> >> per pound.
> >>
> > Ouch
>
> Like ham, however, it goes a long way.

It can. There is no waste to it. My wife used to poach it in apple juice and
then bake it with a brown sugar and mustard glaze. Delicious.

"ms. tonya" wrote:

>
> RESPONSE: I live only less than half hour from canada/detroit border and
> have never heard of peameal bacon either till now also.
> Went online to ck. out prices cheapest I found was $33.95 for 2 pounds.
> Will read up how to make it my self. Interesting all the years living
> that close to Windsor Canada and just now learning this.

It's in the meat department, right next to the side bacon. It comes in
chunks or pre sliced.

FWIW, it is only within the last year that I found Canadian bacon in a store
here. Up to that point, I always thought that Canadian bacon was the
American term for peameal.

Dave Smith wrote:
> ~patches~ wrote:
>
> >
> > > It looks kind of like fresh or brined pork loin.
> >
> > Peameal bacon is cured but not smoked pork loin. After curing it is
> > rolled in cornmeal then sliced thin or sliced thick depending on your
> > preference, and fried or you can bake the whole piece. It is easily
> > made yourself as already discussed in the peameal bacon thread.
>
> It is rolled in peameal. Hence the name.

Dave, It used to be rolled in pea meal but that was years ago. The name
stuck but it's now it's rolled in corn meal. Can you find any place
on-line that sells the 'real' stuff?

Cam

Dave Smith wrote:
> "ms. tonya" wrote:
>
> >
> > RESPONSE: I live only less than half hour from canada/detroit border and
> > have never heard of peameal bacon either till now also.
> > Went online to ck. out prices cheapest I found was $33.95 for 2 pounds.
> > Will read up how to make it my self. Interesting all the years living
> > that close to Windsor Canada and just now learning this.
>
> It's in the meat department, right next to the side bacon. It comes in
> chunks or pre sliced.
>
> FWIW, it is only within the last year that I found Canadian bacon in a store
> here. Up to that point, I always thought that Canadian bacon was the
> American term for peameal.

I always thought it was too. My American relations always called
peameal bacon Canadian bacon when they were visiting us. What is
"Canadian bacon"?
John Kane, Kingston ON Canada

Dave Smith wrote:

> ~patches~ wrote:
>
>
>>> It looks kind of like fresh or brined pork loin.
>>
>>Peameal bacon is cured but not smoked pork loin. After curing it is
>>rolled in cornmeal then sliced thin or sliced thick depending on your
>>preference, and fried or you can bake the whole piece. It is easily
>>made yourself as already discussed in the peameal bacon thread.
>
>
> It is rolled in peameal. Hence the name.
>
>
>
Traditionally that was the case. Today it is rolled in cornmeal as a
google search will reveal.

wrote:

> Dave Smith wrote:
>
>>"ms. tonya" wrote:
>>
>>
>>>RESPONSE: I live only less than half hour from canada/detroit border and
>>>have never heard of peameal bacon either till now also.
>>>Went online to ck. out prices cheapest I found was $33.95 for 2 pounds.
>>>Will read up how to make it my self. Interesting all the years living
>>>that close to Windsor Canada and just now learning this.
>>
>>It's in the meat department, right next to the side bacon. It comes in
>>chunks or pre sliced.
>>
>>FWIW, it is only within the last year that I found Canadian bacon in a store
>>here. Up to that point, I always thought that Canadian bacon was the
>>American term for peameal.
>
>
> I always thought it was too. My American relations always called
> peameal bacon Canadian bacon when they were visiting us. What is
> "Canadian bacon"?
> John Kane, Kingston ON Canada
>
IMO, Canadian bacon is gross ham-like consistency thin slice stuff more
popular in the US than Canada. It is a ruda awakening when you are
expecting peameal bacon (Canadian bacon) and get the American version.
Major ick!

> wrote in message
ps.com...
>I never heard of peameal bacon until I read about it here. From what
> I've read on the web, what Americans think of as Canadian bacon is
> described as "imposter bacon" by Canadians.
>
> It sounds good, but very expensive , (over $25 per pound, shipped from
> Canada).
>
> It looks kind of like fresh or brined pork loin.
>
> Brined or smoked meats are available here in meat stores They have
> smoked, brined, and fresh ham and pork loin (sometimes called Polish
> bacon). They're more expensive than anything you can find in large
> supermarkets, worth every penny, but nowhere near $25 per pound.
>
>
> I'd be glad to pay more for something that's extra special, but not for
> something I could find freshly made a few miles away. (Plus, I'd be
> supporting a local business person). : - )
>

Peameal bacon is cured but not smoked. The real item is indeed better than
any "Canadian" bacon I have found in the states. In Canada it is available
for $5-6 a pound in most any market. We bring back a suitcase-full each trip
then slice and freeze it.


--
Peter Aitken

"Dave Smith" > wrote in message
...
> ~patches~ wrote:
>
>>
>> > It looks kind of like fresh or brined pork loin.
>>
>> Peameal bacon is cured but not smoked pork loin. After curing it is
>> rolled in cornmeal then sliced thin or sliced thick depending on your
>> preference, and fried or you can bake the whole piece. It is easily
>> made yourself as already discussed in the peameal bacon thread.
>
> It is rolled in peameal. Hence the name.
>
>
>

Not any more. It used to be but these days it is always cornmeal, at least
that is all I have been able to find in Toronto.


--
Peter Aitken

~patches~ wrote:

>
> > It is rolled in peameal. Hence the name.
> >
> >
> >
> Traditionally that was the case. Today it is rolled in cornmeal as a
> google search will reveal.

By Jove. You're right.

~patches~ wrote:

>
> > I always thought it was too. My American relations always called
> > peameal bacon Canadian bacon when they were visiting us. What is
> > "Canadian bacon"?
> > John Kane, Kingston ON Canada
> >
> IMO, Canadian bacon is gross ham-like consistency thin slice stuff more
> popular in the US than Canada. It is a ruda awakening when you are
> expecting peameal bacon (Canadian bacon) and get the American version.
> Major ick!

Right you are. I discovered Canadian Bacon only recently. It was a smoked product
like ham, nothing at all like peameal bacon.

"Peter Aitken" > writes:
> Peameal bacon is cured but not smoked. The real item is indeed better than
> any "Canadian" bacon I have found in the states. In Canada it is available
> for $5-6 a pound in most any market. We bring back a suitcase-full each trip
> then slice and freeze it.

I don't have trouble getting it in the states. My local coop and two
of the local specialty meat places carry a "Canadian bacon" that is
brined but not smoked, and virtually identical to what's sold as
"peameal bacon" across the border. But then again, I also live only
45 minutes from the Canadian border, and the places I get my meat from
are well above average.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

The recipes I found look so simple, I'm going to try making it.

Does anyone have a favorite recipe or preference for the curing
ingredients?

~patches~ wrote:
> wrote:
>
> > I never heard of peameal bacon until I read about it here.
>
> Peameal bacon is cured but not smoked pork loin. After curing it is
> rolled in cornmeal.

Oboy, I'm happy to see you're reading my posts and learning.

Sheldon

On 17 Nov 2005 15:46:51 -0800, "
> wrote:

>The recipes I found look so simple, I'm going to try making it.
>
>Does anyone have a favorite recipe or preference for the curing
>ingredients?
I tried to send you and email but it got kicked back. If you want
info on making peameal bacon, send me an email. I make it several
times a year in small quantities.
Allan

I sent an email. Haven't heard back.

Everything okay?

wrote:
> I sent an email. Haven't heard back.
>
> Everything okay?

http://en.wikipedia.org/wiki/Bacon

Sheldon

On 21 Nov 2005 17:56:13 -0800, "
> wrote:

>I sent an email. Haven't heard back.
>
>Everything okay? I did not receive your email .
My address is OK.
Allan

trolling spammer

wrote:
> I never heard of peameal bacon until I read about it here. From what
> I've read on the web, what Americans think of as Canadian bacon is
> described as "imposter bacon" by Canadians.
>
> It sounds good, but very expensive , (over $25 per pound, shipped from
> Canada).
>
> It looks kind of like fresh or brined pork loin.
>
> Brined or smoked meats are available here in meat stores They have
> smoked, brined, and fresh ham and pork loin (sometimes called Polish
> bacon). They're more expensive than anything you can find in large
> supermarkets, worth every penny, but nowhere near $25 per pound.
>
>
> I'd be glad to pay more for something that's extra special, but not for
> something I could find freshly made a few miles away. (Plus, I'd be
> supporting a local business person). : - )
>
> Has anyone compared them?

There's nothing to compare. Canadian bacon is nothing like American
bacon. I think Canadian bacon is nasty, a waste of good pork loin.
Canada's fresh meats are superb but Canada is not known for quality
cured meats, their cold cuts/sausage are by far the worst on the
planet.... a salami sandwich in Canada is on par with a corned beef
sandwich in the US South... both disgusting.

Sheldon

On 26 Nov 2005 17:42:12 -0800, wrote:

> trolling spammer

You can't say anything else? Janos... you are being killfiled
immeiately.

buhbye
<plonk>
--

Practice safe eating. Always use condiments.

Sheldon
Nov 21, 6:13 pm show options
Newsgroups: rec.food.cooking
From: "Sheldon" > - Find messages by this author
Date: 21 Nov 2005 18:13:29 -0800
Local: Mon, Nov 21 2005 6:13 pm
Subject: Peameal bacon... is it worth it?
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Report Abuse


Allan Matthews
Nov 22, 5:02 am show options
Newsgroups: rec.food.cooking
From: Allan Matthews > - Find messages
by this author
Date: Tue, 22 Nov 2005 13:02:42 GMT
Local: Tues, Nov 22 2005 5:02 am
Subject: Peameal bacon... is it worth it?
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original | Report Abuse



My address is OK.
Allan

sf
Nov 26, 7:33 pm show options
Newsgroups: rec.food.cooking
From: sf > - Find messages by this author
Date: Sat, 26 Nov 2005 19:33:33 -0800
Local: Sat, Nov 26 2005 7:33 pm
Subject: Peameal bacon... is it worth it?
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original | Report Abuse


> trolling spammer

You can't say anything else? Janos... you are being killfiled
immeiately.

buhbye


Same 3 posters.
Lying, trolling, spammer.