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.
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
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.
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.
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.