Peameal Bacon In Air Fryer Food

MAPLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 350F/180°C.
• Cut six 1-inch slits across roast.
• Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
• Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
• Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
• Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
• Let rest for 5 minutes before slicing.

PEAMEAL BACON

Steps:

• 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
• 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
• 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
• 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.

PEAMEAL BACON

Steps:

• Measure the Morton's Tender Quick and white sugar into a small bowl mix well.
• Place the meat into the bag or container.
• Sprinkle the salt/sugar mix onto the meat and rub it inches
• Now seal the bag or container.
• Let sit for 5 days in fridge.
• It does change color a little and there will be a little liquid in the bag but don't worry!
• Remove the meat.
• Roll in corn meal.
• slice and fry.

HOW TO COOK A WHOLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 375F.
• Place peameal bacon roast, skin side up in a baking dish. Score the top of the meat, cutting in about 1/2 inch deep. Make the cuts diagonally, and then cut the same lines at a 90 degree angle.
• Brush the maple syrup on the top of the roast.
• Cover the baking dish with foil.
• Place in the oven and bake for one hour. Remove the foil and continue cooking until the roast reaches an internal temperature of 165F.
• Remove from the oven and and let it rest for 5 minutes.
• Slice and serve.

PEAMEAL BACON & EGG WITH SPRING ONION RELISH AND HONEY MUSTARD AIOLI

Steps:

• In a small bowl, stir together garlic, salt, mayonnaise, mustard, lemon juice and honey. Cover and refrigerate. Will keep for up to one week.
• In a sauté pan over medium heat, cook maple bacon until crisp. Add celery, spring onions and chili. Toss together. Add pickles and vinegar. Season with salt and pepper. Remove from heat and stir in celery leaves and parsley. Set aside.
• In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and brush tops with honey mustard to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, 1 to 2 minutes per side. Remove bacon to a plate and repeat with remaining bacon.
• Crack eggs into another pan, breaking yolks if desired. Cook until whites are almost set, then cover the pan with a lid and cook 30 seconds more.
• Cut rolls in half. Spread 1 tablespoon of honey mustard aioli on the bottom half of each roll. Layer each sandwich with a lettuce leaf, 4 slices of peameal bacon and an egg. Finish each sandwich with a large spoonful of spring onion pickle relish.