Sadly my only historical bacon resource, Zingerman's Guide to Better Bacon, does not discuss the origin dates of Peameal bacon...though it does suggest that it is primarily a Canadian thing...which would place it out of period. However it seems logical that it is a technique that came from the Old World...but unfortunately I also cannot find any references to it other than as a Canadian variety. Given the similarities in curing and cut to Irish and other bacons of the British Isles it makes sense that if there is an old world origin for the technique that you'd find it by looking deeper into those varieties.<br>
<br>Tairdelbach<br clear="all"><br>They deem me mad for I will not sell my days for gold; I deem them mad for they think my days have a price.<br>-- Kahlil Gibran<br>
<br><br><div class="gmail_quote">On Tue, Aug 24, 2010 at 5:49 PM, David Vincent <span dir="ltr"><<a href="mailto:dvincent0864@att.net">dvincent0864@att.net</a>></span> wrote:<br><blockquote class="gmail_quote" style="border-left: 1px solid rgb(204, 204, 204); margin: 0pt 0pt 0pt 0.8ex; padding-left: 1ex;">
<div><div style="font-family: times new roman,new york,times,serif; font-size: 12pt; color: rgb(0, 0, 0);"><div>Some of you may know what this is. Cured meat certainly is period, but I am not having much success searching the various SCA online resources for the peameal coating. Originally, the coating was meal from ground dried yellow peas, but changed to yellow cornmeal when corn was brought back from the new world (I haven't been able to find out exactly when this occurred).<br>
<br>Anybody have any idea where this information may be found, especially the variation using yellow peas? I was hoping peameal bacon had some period references, because it's so easily made and economical relative to the commercial product. Would make a good subject for a workshop or class.<br>
<br>Vincent<br></div>
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