Bob Bailey
TVWBB Gold Member
Used the pellet grill with Applewood pellets in a smoke tube. Fried up the scraps after slicing. Turned out great. Will be having BLTs for breakfast tomorrow.
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Irish bacon
- Thread starter Bob Bailey
- Start date
Darryl - swazies
TVWBB Diamond Member
Irish you say.......
Darryl - swazies
TVWBB Diamond Member
Looks good, not so sure why it’s Irish, did you follow the recipe 100%?
Bob Bailey
TVWBB Gold Member
My wife was born & raised in Ireland. If I called it Canadian bacon, she'd have a **** fit. Because I told her it's Irish, she loves it 
The two are very similar, but the loin for Irish bacon has a thin layer of fat, the tail is left on, and it's sliced thicker. This loin was as close as I could find and the end product is closer to the real thing than any I've found anywhere on this side of the pond.
The two are very similar, but the loin for Irish bacon has a thin layer of fat, the tail is left on, and it's sliced thicker. This loin was as close as I could find and the end product is closer to the real thing than any I've found anywhere on this side of the pond.
Darryl - swazies
TVWBB Diamond Member
Nice...
It looks great I may try this one out.
It’s going to take up a lot of real estate in the fridge...I only have 1
It looks great I may try this one out.
It’s going to take up a lot of real estate in the fridge...I only have 1
Bob Bailey
TVWBB Gold Member
I use a Briner Jr. brining bucket and cut a 5# piece of loin in half. There's plenty of room left in the bucket too. The bucket is ~8.5" diameter and 10.5" tall, so really doesn't require a lot of space.Nice...
It looks great I may try this one out.
It’s going to take up a lot of real estate in the fridge...I only have 1
Thought I posted a pic. Guess not.
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