Does anyone have a recipe for curing a joint of Irish boiling bacon. Not rashers, the joint taken from the butt and then cured and boiled. I've purchased them from specialty stores but would like to try my own. Can't find a recipe anywhere though.
Don't boil. Simmer. Bout 25 minutes per kg. If it's salted let sit in cold water for a few hours. Bay leaves peppercorns & cloves added for cooking. Serve with parsley sauce & mash potatoe. You can take it off the simmer early and put in the oven drizzled with honey
Last edited by Neris; March 17, 2019, 04:53 PM.
Reason: God damn predictive text
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