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Hey I'm looking for a recipe for a traditional Irish bacon, it's made from the pork middle and literally has salt falling off of it,

http://www.jackmccarthy.ie/shop/product ... alt-bacon/

Can anybody help me out with a recipe

I don't have a recipe, but I'm curious how one uses a bacon like that. In the southern United States heavily salted side pork is added to boiled vegetables to flavor them, is this used the same way?

Yes, most people will boil a small piece with veg and/ora milder bacon adding more flavour, some people soak it in water over night to remove the bulk of salt

INGREDIENTS

1 gallon water
3 cups coarse kosher salt
1 6 1/2-pound bone-in pork shoulder roast (Boston butt), excess fat trimmed
3 large heads of garlic, halved crosswise
1 1/2 teaspoons whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 pound carrots, peeled, cut crosswise in half, then quartered lengthwise
Fresh thyme sprigs
Spicy mustard

PREPARATION

Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate 1 day.
Bring pork in salt water to boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough cold water to cover pork. Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm.
Add cabbage and carrots to cooking liquid. Boil until vegetables are almost tender, about 15 minutes. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Before continuing, rewarm over medium-low heat.) Using slotted spoon, transfer vegetables and garlic to serving platter.
Cut pork into thick slices; arrange on platter with vegetables. Spoon some hot cooking liquid over pork and vegetables. Garnish with thyme. Serve with mustard.

Welcome, and thanks for posting that Togekiss, but looking at the bacon that j-two asks about, it appears to be dry cured.

I'm guess it uses what is known as 'The salt box' method: the meat is almost buried in salt/saltpetre and left until cured. In fact, the website almost says as much!

One traditional cure, often seen, for this type of cure is 8lb salt, 2lb sugar and 2oz saltpetre to 100lb of meat.

Itt should be noted that this level of saltpetre in far in excess of today's recommended amounts (or legal amount if curing commercially).

HTH

Phil

I may lack further consideration.

Togekiss wrote:I may lack further consideration.

I don't quite understand what you're getting at?

There is nothing wrong with your post, or the recipe in it...

...it just doesn't answer the question asked. That is for a bacon to store raw, not cooked.

Phil