Irish Bacon

We went to Ireland a couple of years ago, and in addition to the fantastic seafood and delicious lamb, there was the "full Irish" breakfast that included back bacon. It's loin, rather than the American pork belly.

I'm still fine-tuning the recipe - a little more brown sugar and a little less smoke. It's a wet or Wiltshire cure, marinated for a week, dried for a day, then smoked. Slice it up and lightly brown in a pan.

This is also a good way to use the full pork loin that is sometimes on sale at a very reasonable price, but as a roast, tends to come out dry.

[link:|