Wednesday, June 1, 2011

Veal Navel, Cured for Bacon.

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)

Spiced, Sliced.

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. 

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