Thiis weeks project

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wittdog

Master Chef
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Apr 8, 2006
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9,860
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West Seneca NY
I’m making Canadian and Pea meal bacon. It will brine for a couple of days and I will be smoking it Friday.
So anyone in the neighborhood let me know if you want samples.


We are also doing strawberry Jam, if the berries are in a the farmers market.
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
brian j said:
the canadian part sounds good, but what the heck is pea mole? sounds like something my dog likes to hunt for. :eek:
Pea meal bacon is a pork loin that is cured but not smoked. After it is cured it is rolled in cornmeal/peameal and then sliced and fried with some butter. Its good for breakfast or on a sammy with lectuce and mayo. It's found up north in Ontario.
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
I made some pea meal bacon a while back, it was very good fried or cold on a sandwich.
What is the difference between the pea meal and the Canadian as far as cooking, I thought they were pretty much the same?


I think Puff is in the neighborhood, what do you think Dog man? 8-[
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Puff said:
I made some pea meal bacon a while back, it was very good fried or cold on a sandwich.
What is the difference between the pea meal and the Canadian as far as cooking, I thought they were pretty much the same?


I think Puff is in the neighborhood, what do you think Dog man? 8-[
The pea meal is just cured and not cooked. Whereas the Canadian bacon is cooked during the smoking process. Much like smoked Polish Sausage. I like to fry the Canadian bacon in butter and have it on top of a bagel with cream cheese.
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
wittdog said:
Puff said:
I made some pea meal bacon a while back, it was very good fried or cold on a sandwich.
What is the difference between the pea meal and the Canadian as far as cooking, I thought they were pretty much the same?


I think Puff is in the neighborhood, what do you think Dog man? 8-[
The pea meal is just cured and not cooked. Whereas the Canadian bacon is cooked during the smoking process. Much like smoked Polish Sausage. I like to fry the Canadian bacon in butter and have it on top of a bagel with cream cheese.
The pea meal I made was cured and cooked, I think either Pigs on the wing or Oompappy made it that way.
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Puff said:
wittdog said:
Puff said:
I made some pea meal bacon a while back, it was very good fried or cold on a sandwich.
What is the difference between the pea meal and the Canadian as far as cooking, I thought they were pretty much the same?


I think Puff is in the neighborhood, what do you think Dog man? 8-[
The pea meal is just cured and not cooked. Whereas the Canadian bacon is cooked during the smoking process. Much like smoked Polish Sausage. I like to fry the Canadian bacon in butter and have it on top of a bagel with cream cheese.
The pea meal I made was cured and cooked, I think either Pigs on the wing or Oompappy made it that way.
Oopappy is a combination of pea meal and Canadian Bacon and I might try doing some that way.
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
wittdog said:
Puff said:
wittdog said:
Puff said:
I made some pea meal bacon a while back, it was very good fried or cold on a sandwich.
What is the difference between the pea meal and the Canadian as far as cooking, I thought they were pretty much the same?


I think Puff is in the neighborhood, what do you think Dog man? 8-[
The pea meal is just cured and not cooked. Whereas the Canadian bacon is cooked during the smoking process. Much like smoked Polish Sausage. I like to fry the Canadian bacon in butter and have it on top of a bagel with cream cheese.
The pea meal I made was cured and cooked, I think either Pigs on the wing or Oompappy made it that way.
Oopappy is a combination of pea meal and Canadian Bacon and I might try doing some that way.
So to make just Canadian Bacon, how would I go about that?
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Puff said:
wittdog said:
Puff said:
wittdog said:
Puff said:
I made some pea meal bacon a while back, it was very good fried or cold on a sandwich.
What is the difference between the pea meal and the Canadian as far as cooking, I thought they were pretty much the same?


I think Puff is in the neighborhood, what do you think Dog man? 8-[
The pea meal is just cured and not cooked. Whereas the Canadian bacon is cooked during the smoking process. Much like smoked Polish Sausage. I like to fry the Canadian bacon in butter and have it on top of a bagel with cream cheese.
The pea meal I made was cured and cooked, I think either Pigs on the wing or Oompappy made it that way.
http://www.myfreebulletinboard.com/f2/v ... orum=bbq4u
I posted the recipe in the Pork section but if you smoke it that low you need to use the nitrates. IMHO you need to use the nitrates to get a "traditional canadian bacon" taste. The nitrates do change the flavor of the finished product.
The recipe is posted in the pork section. Put you need nitrates If you are going to smoke it at that low of a temp.
Oopappy is a combination of pea meal and Canadian Bacon and I might try doing some that way.
So to make just Canadian Bacon, how would I go about that?
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
wittdog said:
Puff said:
wittdog said:
Puff said:
wittdog said:
http://www.myfreebulletinboard.com/f2/v ... orum=bbq4u[/url]
I posted the recipe in the Pork section but if you smoke it that low you need to use the nitrates. IMHO you need to use the nitrates to get a "traditional canadian bacon" taste. The nitrates do change the flavor of the finished product.
The recipe is posted in the pork section. Put you need nitrates If you are going to smoke it at that low of a temp.
Oopappy is a combination of pea meal and Canadian Bacon and I might try doing some that way.
So to make just Canadian Bacon, how would I go about that?
[/quote:ssehlkev]

Thanks bud :!:
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
The bacon has been on since 8:00 at 11:00 it's time to introduce it to the smoke.
The bacon after drying for 3 hrs at 130*

My pit master in training preps the saw dust.

The wood pan is in and the bacon will smoke for 4 hrs.

I also have some ribs on Buford. 2 smokers going and I almost fired up the WSM for some Butts
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
Green Hornet said:
Kids get the coolest shirts. I can never find one in an adult size :!:
My wifey wouldn't let me wear it anyway :)
My wifey made one for me and has fabric to make some more. GH check out the Adventures in Heat web site I know George sells them at the store.
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
The CB got finished last night and we had some for Breakfast with Bagels and cream cheese. It came out great. John Pen has a sample of both the peal meal and the CB. I’m sure he’ll let you know how it was. We also picked up 1 and ½ flats of strawberries today to make jam.
 

oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
wittdog said:
The CB got finished last night and we had some for Breakfast with Bagels and cream cheese. It came out great. John Pen has a sample of both the peal meal and the CB. I’m sure he’ll let you know how it was. We also picked up 1 and ½ flats of strawberries today to make jam.

Looks good wittdog!!!
Nice color inside and out =D>
Now, go cook somethin' will ya.. :grin:
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
oompappy said:
wittdog said:
The CB got finished last night and we had some for Breakfast with Bagels and cream cheese. It came out great. John Pen has a sample of both the peal meal and the CB. I’m sure he’ll let you know how it was. We also picked up 1 and ½ flats of strawberries today to make jam.

Looks good wittdog!!!
Nice color inside and out =D>
Now, go cook somethin' will ya.. :grin:
Mrs. just took the kids to AIH for some father's day shopping. =D>
I'm still try to figure out how to do the butts Low and Slow on WSM or the 5 hr kind on Buford........
 

wittdog

Master Chef
Joined
Apr 8, 2006
Messages
9,860
Location
West Seneca NY
We are making strawberry Jam and doing 2 butts on the WSM
The boys Jamming


1 and ½ flats of berries Jammed


Hmmmmm sugar and berries


No pics of the butts, I ran into some issues with the start of the cook and if I was to discuss it here my language would get colorful and this post would get deleted.
 
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