Now that the holidays are over, I was able to finish my Vacon (veal breast “bacon”). I cured it (thanks pop), smoked it over maple wood, with a maple syrup glaze, because it seemed like a good idea at the time.
Veal breast just cut from the bone
The other side, I think it looks like a little pork belly (not that I’m any expert on the subject)
Cured and on the smoker
After about a hour at ~135 degrees
Flipped, the other side
Done and cooling on kitchen counter
Sliced
More slices. I think it looks like bacon. Tastes pretty good too. It tastes like what I imagine bacon tastes like; a little salty, sweet, smoky, and a bit crunchy. I think next time I need a bigger breast, only ended up with a little than 2 lbs.
Veal breast just cut from the bone
The other side, I think it looks like a little pork belly (not that I’m any expert on the subject)
Cured and on the smoker
After about a hour at ~135 degrees
Flipped, the other side
Done and cooling on kitchen counter
Sliced
More slices. I think it looks like bacon. Tastes pretty good too. It tastes like what I imagine bacon tastes like; a little salty, sweet, smoky, and a bit crunchy. I think next time I need a bigger breast, only ended up with a little than 2 lbs.