|This Navel was dredged heavily in a dry cure, rolled and tied and allowed|
to cure for 10 days.
|Once the rolled Navel reached a firmness I was happy with, I snipped|
all the knots and unrolled the roast for washing. This guy has beautiful color!
|Unrolled, washed (Outer Navel)|
|Unrolled, washed (Inner Navel)|
I am very impressed with how this Bacon turned out. The soft quality of Veal yields an extremely tender, succulent bacon. My gripe is that it's extremely lean.