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First off my "Irish" bacon........just for some info on Irish bacon. JUST FOR YOU CA !
http://www.wisegeek.com/what-is-irish-bacon.htm
http://www.recipetips.com/glossary-t...rish-bacon.asp
as those links showed, Irish bacon, is nothing but a Canadian bacon with a layer of fat around the loin. In other words, you don't trim up the loin, as you would for Canadian bacon.
this loin, as you can see, has abit of fat. Not as much as I would of liked, but good enuff.
I cured it as usual, with 1 tbsp each of TQ and Brown Sugar. Alot of you folks only use a tsp of sugar, but i like mine abit more sweeter, to offset any saltiness that mite occur if its over cured.
i cured it for five days, then rinsed well, and put in fridge overnite to get the pellicle. But wasn't able to hot smoke the next day, so i asked around here, and was told I could wrap it up and smoke when i could. NOW, any of you that has done CB's, notice you cant get the perfect ROUND of the CB you buy in the grocery store, for like pizza. So i can up with this lil. tip.
I took plastic wrap, and wrapped it up like a cany wrapper.
this helps keep it perfectly round. Werked great, till i smoked it. It then flattened out abit. SPRITZED (just for you Capt. Dan
) with apple juice and Capt.'s. Smoked with maple at 250, till internals of 160.
and sliced.
Next up, the Brown Irish Soda Bread.
You mix up the dough, and knead VERY slightly. You just need to knead just to get the dough together.
take a knife and cut a cross into the dough bout 2/3rds to 3/4's the way thru. Then pour abit of buttermilk into the cross.
bake according to the recipe that will follow.
This bread needs to be flattend just abit. Here is the bread finished.
inside view of the bread. Very soft inside.
Fry up the Irish Bacon LIGHTLY. This is very important. You don't fry up IB like you would with streaky bacon (side bacon). Then fry up the sausages.
Next up is the maters and shrooms. The IB and the sausages didn't give me enuff grease to do the rest of the meal, so, as my research showed, I used lard to aid more grease. Here is the Maters and Shrooms.
I turned the maters over several times to fry all sides. This was a 1/2 of a whole mater.
As the parts and pieces get done, I would put on a warming plate in the oven set on low.
After the maters and shrooms are done, I fried up the eggs, sunnyside up. No pics of that.
Then i take a 1/4 of the Soda Bread, which is called a farl, cut in half, and fry up to YOUR doneness.
Here is it all plated.
The recipe for the Brown Irish Soda Bread.
3 c All-purpose flour 1 tb Baking powder
2 c Whole wheat flour 2 tb Brown sugar
2 ts Baking soda 2 1/4 c Buttermilk
Instructions for Irish Dark Soda Bread
Preheat oven to 400 degrees. Add all of the dry ingredients in a large
bowl and mix very well, being very careful to break up any lumps of
brown sugar. Pour all of the buttermilk into the bowl at once and stir,
using a wooden spoon, just until a soft dough is formed. Do not try to
make it smooth at this point. Pour the contents of the bowl out onto a
plastic counter and knead for a minute or so until everything comes
together. Divide thedough into 2 portions and shape each into a round
loaf, pressing the top down a bit to just barely flatten it. Place the
loaves on a large ungreased baking sheet. Sprinkle some additional flour
on top of each loaf and, using a sharp paring knife, make the sign of
the Cross in slashes on the top of each. Bake for about 45 minutes or
until brown and crunchy. Cool on racks.
Was a great meal, but WAY to much food. Them Irish not ONLY know how to DRINK, they know how to EAT ! VERY labor intensive meal, but was good. I DON"T think i will put in my normal closing line "I will do this again"
BUTT, I need to give credit to the wife, she helped ALOT doing this!
http://www.wisegeek.com/what-is-irish-bacon.htm
http://www.recipetips.com/glossary-t...rish-bacon.asp
as those links showed, Irish bacon, is nothing but a Canadian bacon with a layer of fat around the loin. In other words, you don't trim up the loin, as you would for Canadian bacon.
this loin, as you can see, has abit of fat. Not as much as I would of liked, but good enuff.
I cured it as usual, with 1 tbsp each of TQ and Brown Sugar. Alot of you folks only use a tsp of sugar, but i like mine abit more sweeter, to offset any saltiness that mite occur if its over cured.
i cured it for five days, then rinsed well, and put in fridge overnite to get the pellicle. But wasn't able to hot smoke the next day, so i asked around here, and was told I could wrap it up and smoke when i could. NOW, any of you that has done CB's, notice you cant get the perfect ROUND of the CB you buy in the grocery store, for like pizza. So i can up with this lil. tip.
I took plastic wrap, and wrapped it up like a cany wrapper.
this helps keep it perfectly round. Werked great, till i smoked it. It then flattened out abit. SPRITZED (just for you Capt. Dan
) with apple juice and Capt.'s. Smoked with maple at 250, till internals of 160.and sliced.
Next up, the Brown Irish Soda Bread.
You mix up the dough, and knead VERY slightly. You just need to knead just to get the dough together.
take a knife and cut a cross into the dough bout 2/3rds to 3/4's the way thru. Then pour abit of buttermilk into the cross.
bake according to the recipe that will follow.
This bread needs to be flattend just abit. Here is the bread finished.
inside view of the bread. Very soft inside.
Fry up the Irish Bacon LIGHTLY. This is very important. You don't fry up IB like you would with streaky bacon (side bacon). Then fry up the sausages.
Next up is the maters and shrooms. The IB and the sausages didn't give me enuff grease to do the rest of the meal, so, as my research showed, I used lard to aid more grease. Here is the Maters and Shrooms.
I turned the maters over several times to fry all sides. This was a 1/2 of a whole mater.
As the parts and pieces get done, I would put on a warming plate in the oven set on low.
After the maters and shrooms are done, I fried up the eggs, sunnyside up. No pics of that.
Then i take a 1/4 of the Soda Bread, which is called a farl, cut in half, and fry up to YOUR doneness.Here is it all plated.
The recipe for the Brown Irish Soda Bread.
3 c All-purpose flour 1 tb Baking powder
2 c Whole wheat flour 2 tb Brown sugar
2 ts Baking soda 2 1/4 c Buttermilk
Instructions for Irish Dark Soda Bread
Preheat oven to 400 degrees. Add all of the dry ingredients in a large
bowl and mix very well, being very careful to break up any lumps of
brown sugar. Pour all of the buttermilk into the bowl at once and stir,
using a wooden spoon, just until a soft dough is formed. Do not try to
make it smooth at this point. Pour the contents of the bowl out onto a
plastic counter and knead for a minute or so until everything comes
together. Divide thedough into 2 portions and shape each into a round
loaf, pressing the top down a bit to just barely flatten it. Place the
loaves on a large ungreased baking sheet. Sprinkle some additional flour
on top of each loaf and, using a sharp paring knife, make the sign of
the Cross in slashes on the top of each. Bake for about 45 minutes or
until brown and crunchy. Cool on racks.
Was a great meal, but WAY to much food. Them Irish not ONLY know how to DRINK, they know how to EAT ! VERY labor intensive meal, but was good. I DON"T think i will put in my normal closing line "I will do this again"
BUTT, I need to give credit to the wife, she helped ALOT doing this!
Nice job and congratulations on the win. 
" -- 
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