📝 About This Recipe
Transport your kitchen to the rolling hills of County Cork with this authentic Irish back bacon, a staple of the traditional 'Full Irish' breakfast. Unlike American streaky bacon, this cut utilizes the lean pork loin with the fat cap intact, cured in a fragrant, spice-infused wet brine that ensures every slice is incredibly succulent and mildly salty. The addition of black treacle and juniper berries lends a sophisticated depth of flavor that balances the savory pork, making it the crowning jewel of any weekend brunch.
🥗 Ingredients
The Pork
- 4-5 pounds Boneless Pork Loin (high-quality, skin-off but with a 1/4 inch fat cap remaining)
The Curing Brine
- 2 liters Water (filtered is best)
- 1.5 cups Kosher Salt (ensure it is non-iodized)
- 2 teaspoons Pink Curing Salt #1 (essential for safety and the classic pink color)
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Black Treacle or Molasses (adds a deep, earthy sweetness)
- 1 tablespoon Black Peppercorns (whole, lightly cracked)
- 1 tablespoon Juniper Berries (lightly crushed to release oils)
- 1 teaspoon Coriander Seeds (whole)
- 4 pieces Bay Leaves (dried)
- 4-5 sprigs Fresh Thyme (lightly bruised)
- 4 pieces Garlic Cloves (smashed)
👨🍳 Instructions
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1
In a large stockpot, combine 1 liter of the water with the kosher salt, pink curing salt, brown sugar, treacle, peppercorns, juniper berries, coriander, bay leaves, and garlic.
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2
Bring the mixture to a simmer over medium heat, stirring constantly until the salts and sugars are fully dissolved. This 'concentrate' ensures the flavors are well-distributed.
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3
Remove from heat and add the remaining 1 liter of cold water and the fresh thyme sprigs. Allow the brine to cool completely to room temperature, then refrigerate until chilled (below 40°F/4°C).
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4
Prepare the pork loin by trimming any excess silver skin from the underside, but leave the top fat cap intact for flavor and moisture.
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5
Place the pork loin into a large, non-reactive container (glass or food-grade plastic) or a heavy-duty gallon-sized freezer bag.
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6
Pour the chilled brine over the pork, ensuring it is completely submerged. If using a container, weight the meat down with a clean plate to keep it under the liquid.
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7
Seal the container and refrigerate for 4 to 5 days. Turn the meat once every 24 hours to ensure an even cure throughout the loin.
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8
After 5 days, remove the pork from the brine and discard the liquid. Rinse the meat thoroughly under cold running water to remove excess surface salt.
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9
Pat the pork completely dry with paper towels. Place it on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours. This creates a 'pellicle' (a tacky surface) which helps the meat retain juices.
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10
To cook (Boiling Method): Place the cured loin in a large pot, cover with fresh cold water, and bring to a gentle simmer. Cook for about 20 minutes per pound until the internal temperature reaches 145°F (63°C).
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11
To cook (Slicing Method): Alternatively, slice the raw cured loin into 1/4 inch thick rounds (medallions). Heat a cast-iron skillet over medium heat with a tiny bit of oil.
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12
Fry the slices for 3-4 minutes per side until the fat is translucent and the edges are slightly golden but not crispy like American bacon.
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13
Let the bacon rest for 5 minutes before serving to allow the juices to redistribute for maximum tenderness.
💡 Chef's Tips
Use a digital meat thermometer to ensure the pork reaches exactly 145°F; overcooking will result in dry bacon. If the bacon tastes too salty after the first slice, soak the remaining loin in fresh cold water for 1 hour before cooking. Always use Pink Curing Salt #1 (sodium nitrite), never #2, as #2 is for long-term dry-curing like salami. For a smoky finish, you can cold-smoke the cured and dried loin for 2-4 hours over applewood before slicing and frying. Slicing the bacon is much easier if the meat is partially frozen for about 30-45 minutes.
🍽️ Serving Suggestions
Serve alongside traditional Irish soda bread and a generous dollop of salted butter. Pair with 'Colcannon' (mashed potatoes with cabbage or kale) for a hearty dinner. Include in a Full Irish Breakfast with black pudding, fried eggs, and grilled tomatoes. Enjoy with a pint of dry Irish stout or a glass of crisp hard cider to cut through the richness. Use leftovers for the ultimate 'Bacon Butty' sandwich with brown sauce on crusty white bread.