Rashers & Sausages

[Bzfeale80]

I'll have to give McCarthys Kanturk black pudding a huge +1, by far the best I've had. (But I'm very open to finding better!)

Most Irish rashers are an absolute disgrace. When I get the urge for a bacon sambo, I go for the dry-cured streaky sold by M&S. Bit expensive, but you get what you pay for. None of that milky crud in the pan.

I'll have to reintroduce you to Mr McCarthy, his Rashers are always in my fridge (sometime sunstituted by the dry cured ones from M&S).

I also hate the amount of that milky water that comes out of some rashers! There should be a law against kind of thing!

Its a matter if personal preferance when it comes to rashers. For example while I was in Canada the rashers most commonly available were the streaky kind and 50% or more of them was fat. Don't get me started kn the instant 'ready crisp' rashers that you could put in microwave and more resembled salty cardboard - the most tastless crap ever!

I much prefer back bacon type rasher at least with that cut you get a decent amount of meat usually. Some processed mass produced rashers may be injected with water which may cause the milky white liquid in the pan. At the end of the day you get what you pay for in terms of quality.

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[Bubbles]

I'll have to give McCarthys Kanturk black pudding a huge +1, by far the best I've had. (But I'm very open to finding better!)

Most Irish rashers are an absolute disgrace. When I get the urge for a bacon sambo, I go for the dry-cured streaky sold by M&S. Bit expensive, but you get what you pay for. None of that milky crud in the pan.

I'll have to reintroduce you to Mr McCarthy, his Rashers are always in my fridge (sometime sunstituted by the dry cured ones from M&S).

I also hate the amount of that milky water that comes out of some rashers! There should be a law against kind of thing!

Know of any stockists in Dublin, Padraic?

[Bubbles]

I much prefer back bacon type rasher at least with that cut you get a decent amount of meat usually.

As part of a "full Irish" I prefer the back bacon too, but for a bacon sanger, it has to be streaky - crispy and lots of it.

But as you say, all down to personal preference.

[Padraic]

Know of any stockists in Dublin, Padraic?

Fallon $ Byrne are the only ones I know of!

[Bubbles]

Oh christ... I'd best start saving so.....

[Flathead]

The "Glasnevin" market recommended by CeardLeann is a great little market. It's actually situated in a large warehouse in the Dublin Industrial Estate opposite Glasnevin Cemetery (it's behind Lidl). The stall holders sell a wide range of their own products which include standard meats as well as the specialised meats sold by Peter of the Whole Hog. The baker (another Peter) bakes in Smithfield and there is a constant queue at his stall. His breads are fantastic. There is also a fish stall, vegetable stall, various home made pastries and meat pies, wines, cereals, chocs, cheeses, honeys, apple juices, plants and olives, etc. There is a mobile pizza wood burning oven in a van outside the door which makes fresh pizza to die for.  Adjoining the market, there is a cafe which sells cooked food supplied by the stall holders.   This is a really popular spot to visit any Saturday morning for people in the Phibsboro/Glasnevin/Finglas area. It's open from 9.30 to about 2.30, Saturdays only throughout the year. While I'm a regular satisfied customer, I have no commercial interest in the market.

[delzep]

Is the curry stall still there? Their curries are superb. Pity I don't live in Glasnevin anymore 

[Jonnycheech]

Is the curry stall still there? Their curries are superb. Pity I don't live in Glasnevin anymore 

The last time I was there, about 2 months ago, there was no curry stall. +1 on the breads, the sourdoughs are delicious. The only problem is that they're a bit pricey and you end up eating the whole thing in the space of a day!

[Will_D]

I think the market is also open on a Wednesday?

On a brewing note it is almost next door to Rotate/Bremen (major supplier of fittings/valves/air cyclinders and all sorts of kit) and across the road from Norgren! (who they are agents for)

www.brammer.biz

[Eoin]

With regard to rashers being injected with water, that's not strictly true. The injection process is actually the brining of the pork and it's a brine mix, not pure water which is used.

In some cases it's used to increase the weight, but it's not the primary objective as a normal brining process will do the same thing, it'll just take longer as the brine has to permeate the meat and is not immediate which the injection process is almost....
http://chefsblade.monster.com/training/articles/956-cures-and-brines?page=2

[christhebrewer]

Does the brining process not extract water and so reduce the weight?

[Eoin]

A dry one, not a wet one. That's to say a wet brining adds liquid, a dry cure will firm up and dry stuff out.