Peameal Bacon

• 3-4 lb boneless pork loin
• 4 cups water
• 1 cup kosher salt
• 1/2 cup sugar
• 2 tbsp maple syrup
• 1 tsp pink curing salt (Prague Powder #1)
• 1 cup yellow cornmeal

Instructions

1. 1

   In a large pot, combine water, salt, sugar, maple syrup, and pink curing salt. Heat gently until salts and sugar are dissolved. Let cool completely to room temperature.

2. 2

   Trim the pork loin of excess fat and silver skin. Place the pork in a large resealable bag or non-reactive container.

3. 3

   Pour the cooled brine over the pork, ensuring it is submerged. Seal the bag or cover the container. Refrigerate and cure for 3 to 4 days, turning the meat daily.

4. 4

   Remove the pork from the brine and rinse thoroughly with cold water. Pat dry with paper towels.

5. 5

   Spread the cornmeal on a baking sheet. Roll the cured pork loin in the cornmeal, pressing firmly to ensure an even, thick coating on all sides.

6. 6

   Slice and fry in a pan over medium heat for 2-3 minutes per side, or roast the whole loin in the oven at 350°F (175°C) until an internal temperature of 145°F (63°C) is reached.