Hello all,
Got a belly in a couple weeks ago (in the freezer) for doing up my second run on bacon. Also want to do another type of bacon I saw before. It looked like a tenderloin wrapped in belly but I can't find the recipe I saw. Anyone know? Also plan to do some of that Hillbilly bacon for another post.
In prep I picked up a big box of hickory pucks and ordered a set of hangers ( http://www.amazon.com/gp/product/B00064OHM2/ref=oh_o00_s00_i00_details ) to try.
On both the special bacon mentioned above (British I think) and the Hillbilly would the experts recommend placing them on the racks or placing in nets and hanging?
ALso you think hickory is a good smoke for this or should I mix in some others? I have some pecan and apple.
Thanks,
Jim
I found what I think you are speaking of in Rytek Kutas sausage book. He calls it Schinkenspeck.
It looks like you cure the belly, and the leg (ham) as normal, then place powdered gelatin on the belly, place the ham inside it, roll the belly around the ham and tie it. Then place the whole works in a stockinette bag and smoke.
I really wish I would not have seen this, as now I am very tempted to try it. I would try it with a loin in the center.
Jim
Yep that is it - http://www.sausagemaker.com/schinkenspeck.aspx
Thanks,
Jim
Actually in this part of the world (Germany and Switzerland) what you are talking about is actually Lendenspeck. Schinkenspeck is an entirely different beast. See Len Poli's site for Lendenspeck.