Lendenspeck Bacon Bomb Success!!!

[Kizer]

This is by far the tastiest Charcuterie I have completed to date! Easier than expected too.



I posted the recipe and method on my blog at http://www.kizerfoods.com/?p=403

[Wunderdave]

Very cool Kizer

[Kizer]

It really turned out better than I could have hoped! Looking forward to doing it again soon!

[NCPaul]

Great work! Porchetta next?

[quietwatersfarm]

Looks delicious!

Interested in the hot smoking then dry aging approach.

How is the maturing process affected by the fact that the meat has been part cooked?

[Kizer]

Looks delicious!

Interested in the hot smoking then dry aging approach.

How is the maturing process affected by the fact that the meat has been part cooked?

That is a good question. I am not really sure about the technical answer, hopefully someone can help out.

The "hot" smoke is much lower, at 180F, than I would normally use for slow smoked bbq. That is usually in the 225F to 250F range, dependent on what you are doing. The lower end "hot" smoke avoids the fat rendering of course, but it might also allow for deeper smoke penetration. I believe that most of the smoke flavor is transferred to the meat when it is raw, so I would assume this extends that.

[crustyo44]

Kizer,
Your lendenspeck looks great, beautiful colour !!!!. Definitely on the "to do" list this winter.
Thank you for posting the recipe and photo's.
Jan.