Rashers - an Irish Bacon recipe

rashers

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

In your bowl, combine everything except the pork loin and whisk to combine. Allow your salts to combine. Note that the garlic powder will not completely dissolve and that's ok.

With cold water, use your hands to “wash” the pork loin well for a couple of minutes in the sink.

Put the pork in your brining bag or container, no reactive glass works best!

Pour in your brining liquid to completely cover the pork. If it’s floating up, use a small dish to weigh it down.

Tightly seal the container and place in the fridge for 7 full days.

After 7 days, remove your pork loin from the fridge and preheat your oven to 325 degrees.

Using cold water, thoroughly rinse your pork loin. Your rashers will be very salty if you don’t do this thoroughly. Rub it under running cold water with your hands to help get it well rinsed.

Place your pork loin in a baking dish, and bake until it has reached 145 degrees in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens