Lendenspeck

Discussion in 'Smoking Bacon' started by dangerdan, Dec 24, 2009.

  1. dangerdan

    dangerdan OTBS Member SMF Premier Member

    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!!
     
  2. got14u

    got14u OTBS Member SMF Premier Member

    Where did you let this age at?
    you are my new hero...lol...I so want to do a dry cure sausage..just waiting on funds to make a little fridge in to a sausage/cheese cave...[​IMG]
     
  3. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    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.[​IMG]
     
  4. dangerdan

    dangerdan OTBS Member SMF Premier Member

    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.
     
  5. meat hunter

    meat hunter SMF Premier Member

    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 questions[​IMG]
     
  6. alx

    alx OTBS Member

    Great work again DD...Thanks!!!!!!!!!
     
  7. werdwolf

    werdwolf OTBS Member

    What a great set up and blog.

    Maybe someday I'll have the time [​IMG]
     
  8. scpatterson

    scpatterson OTBS Member SMF Premier Member

    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
     
  9. meateater

    meateater SMF Premier Member

    I see another project for the spring. [​IMG]
     
  10. Looks Great...[​IMG]
     
  11. Those look pretty good.
    am sure that it was delicious
    [​IMG]
     
  12. danmcg

    danmcg OTBS Member SMF Premier Member

    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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