Peameal bacon is similar to what you call back bacon, but it's cured pork loin that is rolled in corn meal. (back bacon is smoked)
You can slice it and fry it or just bake it whole.
It's a favorite around here. I usually grill it and serve on a hamburg bun.
I would make that 3x a year for our legion. A 200 lb batch would be enough for our Mothers Day brunch and then the same for Fathers Day.
Every summer, the branch had a "Trash and Treasures day " that run at the same time as a community wide yard sale.
I had no problem selling 1500 peameal on a bun on a Saturday. That was close to 400 lbs of meat.
When I was forced into retirement by my health, I bought what I like to think was a catering company. Reality was I owned a fleet of coffee trucks. I spent most my time making food. The supplier the previous owner used produced product I couldn't feel good or safe about serving.
Sold that business 6 years ago and now just cater on occasion. Haven't done a Legion dinner since this shit show started.
Remember........ It's better to wish you had bought a
stock, than to wish you hadn't.
