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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Non-Smoked Recipes => Topic started by: 3rensho on June 02, 2011, 02:48:20 AM

Title: Tesa - WOW!!
Post by: 3rensho on June 02, 2011, 02:48:20 AM
I made a small batch (1 kg) of Tesa using the recipe in Paul Bertolli's book "Cooking by Hand".  If you haven't tried it yet you're missing something.  The spices, garlic and red wine come thru nicely.  This is what's left.  It's not smoked but delicious nevertheless.



(http://i184.photobucket.com/albums/x98/3renshordf/tresa.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/tresa-1.jpg)
Title: Re: Tresa - WOW!!
Post by: FLBentRider on June 02, 2011, 02:55:11 AM
That looks great.

At least my screen is clean now.  ::)
Title: Re: Tresa - WOW!!
Post by: squirtthecat on June 02, 2011, 04:37:27 AM

Looks great.   What is it?
Title: Re: Tresa - WOW!!
Post by: TestRocket on June 02, 2011, 04:50:28 AM
Looks like bacon!   ;D
Title: Re: Tresa - WOW!!
Post by: devo on June 02, 2011, 04:52:58 AM
Ya what is it and can you post the recipe?
Title: Re: Tresa - WOW!!
Post by: wyoduke on June 02, 2011, 05:08:10 AM
Quote from: devo on June 02, 2011, 04:52:58 AM
Ya what is it and can you post the recipe?
X2
Title: Re: Tresa - WOW!!
Post by: ghost9mm on June 02, 2011, 06:35:42 AM
There is a misspelling here, the correct is Tesa.. and those that said bacon are right..
here is a link that will help...

http://homemadebacon.wordpress.com/2010/08/06/charcuterie-tesa/
Title: Re: Tresa - WOW!!
Post by: squirtthecat on June 02, 2011, 06:40:11 AM

Thanks G9!   I'm terrified of dry curing anything, but that one I can handle.

I see a familiar name in the comments of that post as well..   ;)
Title: Re: Tresa - WOW!!
Post by: NePaSmoKer on June 02, 2011, 07:04:52 AM
Quote from: squirtthecat on June 02, 2011, 06:40:11 AM

Thanks G9!   I'm terrified of dry curing anything, but that one I can handle.

I see a familiar name in the comments of that post as well..   ;)

I no a-scared  :D
Title: Re: Tesa - WOW!!
Post by: 3rensho on June 02, 2011, 07:35:37 AM
My bad - that was a typo that got lodged into my brain.  
Title: Re: Tresa - WOW!!
Post by: OU812 on June 02, 2011, 10:40:47 AM
I've got a niece named Tesa.  ;D



Oh Ya,,,, that hunk of belly looks GREAT.  :o
Title: Re: Tresa - WOW!!
Post by: squirtthecat on June 02, 2011, 10:47:58 AM

That book looks interesting...   I might snag a copy next time I get an Amazon gift card.
Title: Re: Tresa - WOW!!
Post by: 3rensho on June 03, 2011, 12:26:20 AM
Here's another link - where I originally heard about it

http://www.nytimes.com/interactive/2011/03/16/dining/16diy-recipes.html#view=tesa__cold_cured_pork_belly_ (http://www.nytimes.com/interactive/2011/03/16/dining/16diy-recipes.html#view=tesa__cold_cured_pork_belly_)
Title: Re: Tresa - WOW!!
Post by: Habanero Smoker on June 03, 2011, 02:00:47 AM
Looks really good. Your finished bacon looks almost like triple smoked. Reading the directions it is very simple to make. The curing is the same as belly bacon. In the NY Times article, I just don't agree with pouring off the liquid each day..
Title: Re: Tresa - WOW!!
Post by: 3rensho on June 04, 2011, 04:57:31 AM
No I didn't either Habs so I cured it wet in a plastic bag with the wine and spices for eight days then washed it off and let it dry on a rack in the fridge for three days.  It is dead simple to make and delicious.
Title: Re: Tresa - WOW!!
Post by: Habanero Smoker on June 04, 2011, 12:57:09 PM
I haven't made belly bacon in a while. This gives me an excuse to get back into making some.
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