Peameal bacon: Into the brine

Over the next few weeks, I’m going to do a series of posts on the dish that, to me, represents the pinnacle of brunch: Eggs Benedict. And with Canada Day taking place this week, what better component to start with than peameal bacon, a.k.a. back bacon or Canadian bacon. (Though there is some debate on this last term; more on that later.) Yesterday, I picked up a 4-pound piece of Berkshire pork loin from The Healthy Butcher, and slipped it into its sweet-salty bath, where it will stay until tomorrow night. Stay tuned…