Maxwell G.
New member
I always thought a rasher was a measure of quantity. An acquaintance of my wife says it is a type of bacon popular in Britain. I Goggled "rasher" and behold, something I had never heard of. It appears to me to be pork loin with the bone removed and few inches of belly still attached. Canadian bacon and American bacon combined. Has anyone made bacon using this cut? I don't know that the cut has a name. I plan to describe it as best I can and see if my butcher can hook me up. Is a dry cure what's called for here or is brine a better choice? Any thoughts and/or advice appreciated. Max