Brine and method for Irish-style streaky rashers?

Discussion in 'Smoking Bacon' started by baconandbeer2, Jul 5, 2013.

  1. baconandbeer2

    baconandbeer2 Newbie

    Anybody have a good method for making streaky rashers? The only thing I've seen in stores or on-line are the loin cuts, and I greatly preferred the "streaky" (same cut we generally use) rashers when I was over there. If I just put a normal cure on meat for a week and slice that, will it give me the same thing?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Morning and welcome to the forum.....    Use the search bar at the top of the page and insert "bacon"....  many recipes will be found...   

    if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

    We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...For the Yankees in the States[​IMG]...we are talking Belly Bacon. So this is a really good place to start...http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

    As Dave points out there are countless recipes if you search Bacon as there are Brines as above that Craig, Pops and many others use as well as Dry Rub Cures that can offer other options...JJ
     

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