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2b9302cc 8cac 436c 963a e81fe5dbd4a2  2016 03 29 08 49 38
thirschfeld
thirschfeld

There is American bacon, Canadian bacon and then there is Irish bacon. Irish bacon, for me is the best of all worlds—not as fatty as pork belly but not as lean as loin. When I home cure Irish bacon I buy a 4 bone pork rib rack and debone it. It is easy to cure if you have pink curing salt. Make up a simple brine, brine the bacon for 1/2 day per pound and the gently roast in a 250 oven until the internal temp is 150. Thinly slice and fry along with some blood pudding, a couple of sunny side up eggs, and some good Irish brown bread and you will be ready for another Guinness in no time. #breakfast #bacon #notarecipe #Irish

Mary duffy
Mary duffy
Looks amazing