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Brine and method for Irish-style streaky rashers?

post #1 of 3
Thread Starter 
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?
post #2 of 3

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

post #3 of 3

Welcome to the SMF Family...For the Yankees in the Statesbiggrin.gif...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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