Some people think that unsmoked bacon is just a thin slice of ham and not really bacon at all, while others like the taste of smoked bacon better. This is helpful for barring meats when the unsmoked bacon is streaky (fatty) and you don’t want the smoked flavor to get into the meat, like with … Read more
Find out everything you need to know about How to Cook Smoked Ham and get our recipe for our holiday Smoked Ham with Maple Spice Glaze, which is naturally gluten-free and sugar-free. When it comes to cooking a whole smoked ham, there are a lot of options and questions. A few years ago, when I … Read more
Peameal bacon, also known as Canadian bacon, is a delicious type of back bacon prepared from lean boneless pork loin It is wet-cured and rolled in cornmeal (historically peameal or yellow peas) giving it a distinctive crust when cooked Peameal bacon is not smoked like regular bacon and is much leaner, but it still has … Read more
Have you ever made your own cured ham? This post will show you how to make Baked Ham with Brown Sugar and Honey Glaze. It takes a while to come-up with this masterpiece. However, it is all worth it. Your hard work and patience will be rewarded at the end. My brine solution is composed … Read more
© 2024. All Rights Reserved. Design and Developed by Lifeline Design As a Canadian transplant living in the United States one of the foods I miss most from back home is peameal bacon. This quintessentially Canadian breakfast meat features lean pork loin coated in cornmeal giving it a distinctive texture and flavor. Since peameal bacon … Read more
When it comes to breakfast foods, few are quite as common as sausage and bacon. Although most people have a preference for taste, what most people don’t actually know is which is healthier. Whether you want to eat a healthier breakfast (or brunch), are just curious about whether sausage or bacon is better for you … Read more
Bacon lovers unite! If you enjoy the smoky, salty deliciousness of bacon, then you need to try cooking up some Polish bacon. Known as boczek in Poland, this type of cured and smoked pork belly offers a uniquely flavored bacon experience. In this ultimate guide I’ll walk you through everything you need to know about … Read more
Class is in session, sit down and “FA ATTENZIONE” (pay attention). Today’s class isn’t about making sausage; it’s just about a certain kind of Italian sausage: the thin Cheese and Parsley sausage, which has many names. Barese sausage is a common name for it in Canada. Cheese and parsley sausage is the most common name … Read more
The other night for dinner we ate our bacon-wrapped filet mignon steaks which we bought from Omaha Steaks. I cooked them in a cast-iron skillet over medium-high heat for about 6 minutes on one side and 5 minutes on the other. I then cooked the bacon for a couple of minutes on the edges to … Read more
Heating Instructions: Remove packaging material. Use pan at least 1 inch deep. Wrap ham in foil. Conventional Oven: For the best results, heat the food in an oven set to 300°F until it reaches 120°F inside (about 13–15 minutes per pound). Do not overcook, as this will dry the ham. When it comes to premium … Read more