Maxwell G.
New member
Hello, I'm curing a 4 lb pork loin with the intention of smoking half to make Canadian bacon and rolling the other half in fine corn meal to make peameal bacon. I've never eaten or made peameal bacon before. Any tips about applying the cornmeal to the cured loin? There is some discussion in various places on the board here but no real description of how the coating is made to adhere to the meat.
Any advice appreciated.
Thanks, Max
Any advice appreciated.
Thanks, Max