Vacon, done!

[cooker613]

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.

 

[Scott Eisenbraun]

Very cool. We never see veal up here. Would love to do shanks on the smoker.

 

[crazymoon]

C613, Great idea and some excellent looking "vacon" !

 

[SonnyE]

Very cool. We never see veal up here. Would love to do shanks on the smoker.

That's because everybody South of you are eating it up, Scott.
None left on the truck by the time it gets to cold country. :(

Maybe you could mail order some? :rolleyes:

 

[pc farmer]

Thats great looking. Any idea if it was beef or dairy?

 

[Scott Eisenbraun]

This is common meats and potato country. Veal would be considered too exotic for all these norskys and german russians. (Which I am). I can't even convince anyone that grilled lamb chops are delicious.

 

[TomKnollRFV]

That looks awesome! I think at the very least it qualifies as looking like bacon..

Now can you wrap things in it too? I'm always curious if bacon substitutes have that going for them.

 

[Scott Eisenbraun]

It's above freezing right now, was snowing earlier. A week from now it could be in the 70s or 80s. We don't complain too much unless it's below zero. And I still cook outside a couple times a week.

 

[SonnyE]

It's above freezing right now, was snowing earlier. A week from now it could be in the 70s or 80s. We don't complain too much unless it's below zero. And I still cook outside a couple times a week.

What's for dinner?
Blizzard Burgers.... LOL!

When I lived in Wyoming, we finally bought a house in town.
We put in a Jenn-Aire Range with the downdraft ventilation. And it had a drop in grill.
It blew the aromas out a vent pipe through a wall in the garage near the front door.

-50° in January, and the neighborhood smelled like steak grilling....
:mad:<neighbors.

Ya know, I have never been cold since I left Wyoming....

 

[Scott Eisenbraun]

Doesn't the smell of grilling steak in winter make everyone crazy hungry? California in the winter would be heaven, but I'm not holding my breath waiting for for that miracle.

 

[cooker613]

Very cool. We never see veal up here. Would love to do shanks on the smoker.

Shanks, both veal and lamb are excellent on the smoker

 

[cooker613]

Thats great looking. Any idea if it was beef or dairy?

Ha ha, only meat!

 

[cooker613]

That looks awesome! I think at the very least it qualifies as looking like bacon..

Now can you wrap things in it too? I'm always curious if bacon substitutes have that going for them.

I was thinking of a fatty but the slices are a little short. Baybe something lie a fatty burger

 

[gmc2003]

Looks really good cooker, now you need to get a friend whose tried bacon to tell you if its live or is it memorex.

Point for sure.

Chris

 

[SmokinAl]

It sure looks good from here!
Al

 

[flatbroke]

I heard rumblings about this, I will admit I was a NON believer. Looking at the photos, I am now a Believer as it looks fantastic. Nice job and strong work.

 

[worktogthr]

Really cool idea man! I have done bacon with some bonless beef short ribs and it came out great. I am sure that will be delicious!!

 

[TomKnollRFV]

I was thinking of a fatty but the slices are a little short. Baybe something lie a fatty burger

Could make a smaller fattie...or meatloaf?