Nodine's uses premium boneless pork loins to produce their finest Irish-style back bacon.With their traditional Irish style recipe and brining methods,Nodine's has captured the true flavor and quality of Ireland in the U.S.A.Nodine's Smokehouse Inc. was started back in 1969 as a small custom smokehouse in Goshen, Connecticut. Over the many years of hard work and dedication, this small family business outgrew the small processing plant located at the farm in Goshen. In 1989, the company moved to a remodeled and modernized facility. At the new production and shipping facility, while using the finest U.S.D.A. inspected ingredients, Nodine's has been able to capture the Old World Gourmet quality and flavor that's missing in most high volume facilities, while consistently maintaining high production.
8 Packs of Donnelly's Imported Irish Style Rashers, pictured here, are produced from high quality bacon using an old style mild bacon cure. Due to USDA regulations, this bacon is sent from Ireland to Denmark where it is cured, then sent to the USA where it is sliced and packed.
Enjoy this traditional back-bacon from our new friends at Jolly Posh! This wonderful bacon is hand-trimmed, hand-rubbed and dry-cured to Nick's authentic British recipe. This specialty bacon is called "back-bacon" because it is made with pork loin, and is much leaner than American bacon which is typically made from pork belly. Each 8 oz pack contains approximately 6-8 slices ("rashers") of back-bacon. Traditional back-bacon is fabulous as part of a traditional Full English breakfast, makes an amazing B.L.T, and is a brilliant ingredient in quiche, spaghetti carbonara and soups. It is very easy to cook, and sizzles in a little oil for 3-4 minutes on each side in the pan. It has a delicious meaty texture and is not smoked, so the meat flavor really shines through.Jolly Posh was born after Nicholas Spencer moved to the USA from England, and began longing for the traditional taste of hearty, butchers-style sausages, and the lean, unique flavor of dry-cured back bacon. Nick's range of bangers, bacon and puddings reflect his heritage, and are lovingly and locally made in America to time-honored, traditional recipes. He started out by selling in local Chicago Farmers Markets, and has quickly grown Jolly Posh into a quintessential British food business with fans across the country.
A Great Irish Breakfast treat that comes with all the side orders that one would expect form a good Irish farmhouse Bed & Breakfast. We have included one pound of Irish Style Sausages, one pack of Irish Style breakfast bacon, one Black Pudding, One White Pudding, One half pound of Kerrygold real Irish butter, one can of Batchelors Irish Beans, One Box of 40 Irish tea bags and one Irish Brown Bread.
Tiptree has been growing fruit & making preserves since 1885 in Essex County, England. We grow a wide range of traditional fruits on the farm right next to our factory, producing some of the highest quality preserves & marmalades the world has tasted.
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How to Cure Back Bacon or Canadian Bacon
The winter is a great time to cure your own meat just like they did in olden times. Curing bacon or ham is easy to do and just requires some time and fridge space, but you'll be rewarded with delicious meat that beats what you can buy at the store. This will easily beat any Canadian Bacon you can buy at a grocery store in the US.
Items used in this video:
6 Quart container - https://amzn.to/2VZI8aH
6 Quart lid - https://amzn.to/2MfleYj
Pink Salt - https://amzn.to/2TWJ1im
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