Canada's iconic breakfast food.

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Try it in a sandwich (like all of Toronto) and thank me later!

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half the water and all of the brining ingredients to a large pot over medium heat

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for 5 minutes and then remove it from the heat

SIMMER, SIMMER, SIMMER false

the rest of the water to the pot, give it a good stir and then allow it to cool completely

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the pork loin into a large ziploc bag and then pour in the cooled brine. Put it in the fridge for 5 days

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the brine, rinse the loin in cold water and then pat it dry with clean paper towel

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the yellow cornmeal into a baking sheet and then use your hands to press it into the poin loin and rub it all over the surface

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the pork loin tightly in plastic wrap then return it to the fridge for 1 hour before slicing/cooking

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it up into your desired sized thick slices using a sharp knife

SLICE, SLICE, SLICE false

your homemade peameal bacon in some oil for a few minutes per side

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HOMEMADE PEAMEAL BACON

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SIMPLE | iCONIC | DELICIOUS FROM SCRATCH RECIPES By Hip Hip Gourmet CLICK FOR THE RECIPECLICK FOR THE RECIPE

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