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Old 03-27-2017, 10:38 AM   #1 (permalink)
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Default Irish Bacon

The recipe for Irish bacon is different than Canadian Bacon. I have the two cured meats in the same thread "Canadian Bacon" . It's a little confusing and there's no real recipe in that thread called "Irish Bacon" So here here's my recipe, Irish Bacon Rev-3. Nothing better, let me tell ya.


Irish Bacon

5 lb - pork loin, about 12 long
I gallon - water
1 lb - brown sugar
10 level tbsp - salt
2 level tsp - InstaCure #1 or Prague Powder #1
6 tbsp - black peppercorns
4 tbsp - juniper berries
1 tsp - parsley
1 tsp - ground thyme
1 tsp - ground Rosemary
3 - bay leaves

Wet brine:
Multiply or divide ingredients as needed to cover meat.
Mix all ingredients with 1/2 of the water, bring to a boil, reduce heat, and then simmer for 10 minutes.
Strain ingredients from the brine, add the rest of the water and then set aside in fridge to cool.
Pump cold cure into the loins from each end. (Optional)
Submerge loins in the cure in a bucket or zip lock bag.
Place meat in fridge and cure for 10 days (5 days if pumped with cure)
Remove meat from brine and rinse with cold water. Drain and let dry at room temp for 1 hour.
Place cured loins in elastic netting if desired.
1 gallon of this solution will cover 4 loins, 10 to 12 long.

Smoke:
2 hours - no smoke at 120 - vent 100% open
6 hours - smoke at 140 - vent 50% open
2 hours - no smoke at 175 or until internal temp is 152 - vent 25% open
Let smoked loins stand at room temp for an hour before use.

Notes:
A 5 lb pork loin is around 12 long. If you want cut them in half to cure in 1-gallon zip lock bags.
At 140 internal temp the cured meat can be packaged and stored as boiling or slicing bacon.
Mix it up: substitute the brown sugar with molasses or maple sugar.
This recipe is similar to the Wiltshire cure, popular in the UK and Ireland.
It's my rendition of a Canadian Bacon recipe from Len Poli.
Oak sawdust, popular with Brits and Irishman, is my favorite for this one.
The juniper berries add a unique flavor to the meat.

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Old 03-27-2017, 10:52 AM   #2 (permalink)
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Goob, how would you describe the difference in taste between Irish bacon and Canadian bacon?
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Old 03-27-2017, 12:22 PM   #3 (permalink)
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Default Difference between Canadian and Irish Bacon

Quote:
Originally Posted by Bax* View Post
Goob, how would you describe the difference in taste between Irish bacon and Canadian bacon?
Normally Canadian Bacon is not all that flavorful, not much in it besides salt and sugar (hopefully maple sugar). Canadian Bacon wet cure looks like tea and the cured meat tastes like ham.

Irish Bacon on the other hand has a boiled cure made with black pepper, juniper berries, Rosemary, in addition to salt and sugar. My Irish Bacon wet cure is jet black.

The original recipe in the Canadian Bacon thread is kinda my version of Canadian Bacon. It's a wet cure that's is more of a Wiltshire cure, more Brit or Irish, than Canadian. It's like ham but with a noticeable, but not over-bearing, sweet, pepper/juniper flavor.

FYI: Many Europeans call the loin "bacon".

.
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Last edited by wyogoob; 03-28-2017 at 08:47 AM.
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Old 03-28-2017, 10:55 AM   #4 (permalink)
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I shall have to try this.
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Old 03-29-2017, 10:27 AM   #5 (permalink)
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That looks incredible! What smoker do you prefer?
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Old 03-29-2017, 11:29 AM   #6 (permalink)
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Originally Posted by BeaverDam View Post
That looks incredible! What smoker do you prefer?
I prefer a homemade smoker made out of an old refridgerator but gave mine away 35 years ago when I moved from Illinois to Wyoming. I made, or helped make, a number of smokers and cookers thru the years. But I'm happy with my little insulated 25-pounder.

I've been using an electric smoker made by the Sausagemaker for 20 years or so.



No offense to anyone, but it's not the smoker you use but it's how you use it.

.
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Last edited by wyogoob; 03-29-2017 at 11:33 AM.
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Old 03-29-2017, 11:37 AM   #7 (permalink)
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You don't have to smoke the *(&% out of your Irish Bacon. Here's some lightly smoked with oak:
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Old 03-30-2017, 12:10 PM   #8 (permalink)
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Very good looking smoker! I have been planning on building one for a while now. Looking at these recipes gives me some motivation to get the material put together for that project.
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Old 03-30-2017, 06:08 PM   #9 (permalink)
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Quote:
Originally Posted by BeaverDam View Post
Very good looking smoker! I have been planning on building one for a while now. Looking at these recipes gives me some motivation to get the material put together for that project.
Thanks.

I recommend insulated and tall enough to hang 24"-long sticks of salami. A vent on the top middle of the smoker is bad for black smokey condensate drips.

Gas, electric, charcoal; who cares. If you don't watch the BBQ shows on TV and stay off the dumb outdoor forums, it doesn't matter.

Good luck on your build. There's some good threads on DIY smokers here. Try the search engine.
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Old 07-27-2017, 05:18 PM   #10 (permalink)
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Quote:
Originally Posted by wyogoob View Post
The recipe for Irish bacon is different than Canadian Bacon. I have the two cured meats in the same thread "Canadian Bacon" . It's a little confusing and there's no real recipe in that thread called "Irish Bacon" So here here's my recipe, Irish Bacon Rev-3. Nothing better, let me tell ya.


Irish Bacon

5 lb - pork loin, about 12 long
I gallon - water
1 lb - brown sugar
10 level tbsp - salt
2 level tsp - InstaCure #1 or Prague Powder #1
6 tbsp - black peppercorns
4 tbsp - juniper berries
1 tsp - parsley
1 tsp - ground thyme
1 tsp - ground Rosemary
3 - bay leaves

Wet brine:
Multiply or divide ingredients as needed to cover meat.
Mix all ingredients with 1/2 of the water, bring to a boil, reduce heat, and then simmer for 10 minutes.
Strain ingredients from the brine, add the rest of the water and then set aside in fridge to cool.
Pump cold cure into the loins from each end. (Optional)
Submerge loins in the cure in a bucket or zip lock bag.
Place meat in fridge and cure for 10 days (5 days if pumped with cure)
Remove meat from brine and rinse with cold water. Drain and let dry at room temp for 1 hour.
Place cured loins in elastic netting if desired.
1 gallon of this solution will cover 4 loins, 10 to 12 long.

Smoke:
2 hours - no smoke at 120 - vent 100% open
6 hours - smoke at 140 - vent 50% open
2 hours - no smoke at 175 or until internal temp is 152 - vent 25% open
Let smoked loins stand at room temp for an hour before use.

Notes:
A 5 lb pork loin is around 12 long. If you want cut them in half to cure in 1-gallon zip lock bags.
At 140 internal temp the cured meat can be packaged and stored as boiling or slicing bacon.
Mix it up: substitute the brown sugar with molasses or maple sugar.
This recipe is similar to the Wiltshire cure, popular in the UK and Ireland.
It's my rendition of a Canadian Bacon recipe from Len Poli.
Oak sawdust, popular with Brits and Irishman, is my favorite for this one.
The juniper berries add a unique flavor to the meat.


I was lucky enough to get some of Goobs heavenly goods, just made a quick dinner out of the Irish Bacon, mashed spuds(lots of butter), homegrown tomato. Wow that Irish bacon has such a pleasant mild sweet flavor!! Not like any ham I have tasted--so good.
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