I need help please. I had rashers for breakfast recently in Ireland. I loved them. Does anyone know how to make them? I can't find a cure recipe. The word rasher doesn't appear in our smoking books and I can't get a hit on google.
I'd be forever I'm the debt of anyone who can help.
http://www.thepauperedchef.com/2010/04/ … shers.html
You are now in my debt.
In the US, at least in the Deep South, a "rasher" of bacon is one serving - usually three or four slices. Of course, we eat a different type of bacon, made from the side/belly part of the pig.
Yes, and a well smoked side of bacon is difficult to beat. But, rashers are pretty good also. We are going to put some in brine tomorrow and,I guess, smoke it on Tuesday. Which is excellent since it takes a good month to make the bacon. I'll have something tasty to hold me over.
In the UK a rasher is a slice of bacon - doesn't matter whether the bacon is smoked or unsmoked, a slice is a rasher.
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