I'm taking a whack at Irish Bacon

[chowmama]

For St. Pat's, of course. We haven't had any since we travelled to Ireland. DH kept telling the restaurant staff how good the bacon and cabbage was and they all looked at him like he was crazy. I mean, it's home cooking and must have sounded to them like rhapsodizing over mac and cheese. Yeah, it's good and some of it is even better, but it's still pretty basic.

I did my internet research and also looked through my cookbook library. The first choice is whether to cure with a brine or a dry cure (rub). Both are traditional. My oldest recipe in my books is from 1851 and uses English salt, Irish salt (who knew there was a difference?) saltpetre (sic) and molasses. No other seasonings, no brine. That might be a little too traditional.

My pancetta and salt pork are both dry cured, so that's what I'm used to. I know the proportions of the curing agents (salt, pink salt and sugar). Dry cure it is.

For the rest, I'm keeping it very basic; just black pepper and garlic powder. I got the best pork loin I could find, although the fat cap is thinner than I'd like. It's in the fridge and my hands smell all peppery. With a hint of garlic.

I work on March 17th, so I'll cook it on the weekend. There are two 1# pieces - one will be bacon and cabbage. I'll fix the other one to slice and fry sometime during the next week.

Of course, this is the first try - I might tweak the seasonings later. But it can't get too fancy. That would be wrong.

Wish me luck!

[The Magistrate]

1. Luck Wished, Ma'am

Do, please, keep us informed.

[ZZenith]

2. Good luck!

One of the best breakfasts I ever had was just outside Ennis and I think our host was a little surprised but pleased by my enthusiastic reception of it. Simple, but lovingly prepared with fresh local ingredients and my soul felt nourished.

Please let us know how it turned out!

[irisblue]

3. Looking forward to the update

[OnDoutside]

4. Hi from Ireland, and yes bacon and cabbage is the business !

My brother lives in Florida and I do recall him thinking about what you are embarking on. I'll ask him for you.

I have a recollection of a business in NY supplying Irish cured bacon too

By the way, we normally have the choice of "green" bacon, which is normally salted, or smoked bacon. Either way, we would steep it in water, over a few hours, changing the water a couple of times. Then put it on the stove, bringing it to the first boil and throwing that water off. Change the water and bring it to the boil a second time, then turn down to simmer, 20 minutes to the pound and 20 over.

I prefer smoked myself and my favourite cut is collar bacon which has a nice layer of fat.

[chowmama]

6. Some day I'm going to get a smoker

and that'll give me a lot more options. How do you feel about a few other veg in addition to the cabbage? Onion, carrot? Is it a felony or just a misdemeanor?

So, green bacon. Uaine or glas?

Slán!

[OnDoutside]

7. I had to look it up myself !

I've always taken it as salted/cured

What is Green Bacon? After curing, bacon is ready to eat, and is known as green bacon. It may also be smoked at this point point, in which case it will be, well, smoked bacon. So the cuts and the initial preparation of green and smoked bacon is exactly the same, it's only the last step that makes the difference.

Bacon, cabbage, carrots and potatoes with a load of Irish butter. Heaven.

There's a big debate between older dryer potatoes (aka Floury potatoes) and new potatoes. I prefer new/newer potatoes.

[Duncanpup]

5. I'll bring my own plate

[chowmama]

8. Soaking it in cold water now

It's dark red, firm and smells really good, even raw. By the gods my people swear by, I think we have some jen-u-wine Irish bacon.

"Tonight, tonight, I'll boil it up tonight..." (Apologies to West Side Story.)

I still wish the fat cap was better.

[chowmama]

9. I'm not going to change a thing

except look for fattier pork next time. This recipe is set in stone. Sometimes you just get lucky.

However, for karma's sake, I boiled over and burned some maple syrup in the microwave this morning. Fun cleaning that up! Wonderful smell, too.