Pea meal bacon is made from pork loin. It is a nice, low fat meat that cooks quickly when sliced. When baked it is a nice juicy meat. Basically the meat is placed in a zip loc bag along with rubbed in curing salt mixture. Then, and I know this is the hard part, put it into the meat keeper of the refrigerator and ignore it until the cured date of five days later. Honestly, do not look at it, do not fuss with it, leave it alone! Once the cure day arrives you can remove from the refrigerator and roll in corn meal. If using thick cut boneless pork loin chops roll only the outside in the cornmeal then bake.