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post #1 of 12
Thread Starter 
I've had this project going on for some time now. The recipe comes from len polis.

I'd say this one was a success. Once I got it un-trussed, I must have gotten a little carried away but my main concern through this project was mould propagation. A little mould growth between the bacon and porkloin would quickly kill the whole project should it get out of hand. I had a couple of instances where mould initiated but it was quickly dabbed away before it could take hold and get inside. Here are the results:
Of the two, this one worried me most.

My worries were in vain though as it was clean as a whistle through & through. Oddly, this photo showed somewhat of a translucent appearance. It really the true appearance and an angle too.

And after fried, the taste test was all that could be expected. Bacon and ham to the enth degree. If anything it could have been a tad saltier.

Merry Christmas folks!!
post #2 of 12
Where did you let this age at?
you are my new so want to do a dry cure sausage..just waiting on funds to make a little fridge in to a sausage/cheese cave...points.gif
post #3 of 12
I was told that you were the man when it came to dry aging and dry cured meat too. Now I see that jerry was right I need to talk to you about the cured and dry aging meat too. I have a small refrig that I can use for this process I just need to get a temp/humidity meter to see if the frig will work for the aging process. Man that meat that you did looks so good too. I would just love to make some good dried salami and peperoni too.PDT_Armataz_01_37.gif
post #4 of 12
Thread Starter 
I have a little sausage sanctuary...

My setup is explained on my bolg.... which needs to be updated.. I'll get to that as these projects unfold.
post #5 of 12
Holy meat sticks batman, that looks AWESOME!!!. Man I would love to do that someday. You will be my go to source when I have questionsPDT_Armataz_01_34.gif
post #6 of 12
Great work again DD...Thanks!!!!!!!!!
post #7 of 12
What a great set up and blog.

Maybe someday I'll have the time PDT_Armataz_01_05.gif
post #8 of 12
WOW.....I tell ya I will never be able to try all these things I see on here no matter hoa hard I try...This is awesome
post #9 of 12
I see another project for the spring. icon_smile.gif
post #10 of 12
Looks Great...PDT_Armataz_01_37.gif
post #11 of 12
Those look pretty good.
am sure that it was delicious
post #12 of 12
Great looking stuff Dan, I have schinkenspeck on my list of things to do, it's the same ham bacon roll but not dry-cured. I hope when I get around to it, it looks as good as yours.
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